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1
First cook the spaghetti to al dente according to the instructions on the packet.
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2
Drain in a colander and pass them once again through cold water.
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3
Add pepper, garlic powder, salt and oil to the noodles and toss to coat.
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4
Meanwhile, in a pan over medium heat add butter.
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5
Once melted add garlic and ginger, and cook until softened.
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6
Add remaining vegetables (carrots through mushrooms) and stir fry.
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7
As the vegetables cook add chicken stock, soy sauce, red chili sauce, cornstarch, and tomato ketchup into a small bowl.
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8
Mix well.
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9
Add this mixture to the vegetables and cook till the gravy thickens and veggies are softened to your preference.
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10
Turn off gas.
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11
Clean, peel and de-vein the prawns.
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12
Apply salt, red chili powder and ginger-garlic paste to them and coat well.
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13
Heat a skillet over medium high heat.
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14
Add the oil and allow it to heat.
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15
Cover the individual prawns in the Italian spiced bread crumbs.
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16
When oil is hot add prawns in a single layer.
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17
Cook until pink on both sides, just 3 or so minutes per side.
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18
For serving, when the sauce is done, add spaghetti to it and mix well or you can serve separately i.e.
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19
place spaghetti on a plate and pour sauce on it.
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20
Serve along with hot spicy prawns.
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21
Tips:
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22
You can use any curry powder of your choice.
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23
Adjust the spices to suit your taste buds.
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24
I fried few prawns with just salt,turmeric and chili powder coated with semolina.
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25
Enjoy Eating!
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26
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