An aromatic pasta dish with an asian twist.
Full preparation
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Cook spaghetti just a little beyond al dente. Place in a chiller.
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Soak grated Pink Lady® apples in water and squeeze in half a lime.
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Blanch prawns and squid in boiling water until cooked.
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Mix the bunga kantan, daun kesum, olive oil, lime juice, fish oil, sesame oil and honey in a mixing bowl.
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Mix the cooked, chilled pasta with mixture in the bowl. Add in more grated apples for taste.
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Serve.
