Method

1. Deshell the prawns and set them aside.
2. Over low to medium heat, roast the butter, prawn heads and shells together until golden brown.
3. Remove the heads and shells from the butter, then sear the prawn bodies in the remaining prawn butter.
4. Blanch the udon and bean sprouts in boiling water, then strain once done.
5. Toss the udon and bean sprouts in the prawn butter until well coated.
6. Add in grated parmesan cheese, chopped parsley, and truffle paste (if available).
7. Garnish with fried silverfish or extra cheese (according to your preference)

A recipe from the digital series Raid My Fridge! — in partnership with Mediacorp.