Azuki bean Spaghetti with shrimps

If you are looking for an alternative, gluten-free spaghetti, you might want to try some made with Soya and Azuki beans. For this meal, I used spaghetti from edamama. They have a slightly nutty flavor and an al dente bite. The shrimps are served in a spicy and sweet sauce.

 

Ingredients | Serves 4
400 g Azuki bean spaghetti or any other
40 Medium-size shrimps fresh or pre-cooked
1 Small red onion
1 Clove of garlic
1 tsp Fresh ginger
2-3 Red chilies
4 Tbsp Soy sauce
2 tsp Fresh yuzu sauce or lemon juice
100 ml Water
2 tsp Honey
1 bunch Lemon thyme
Preparation
  1. Finely chop the onion, garlic, ginger, and red chilies and saute all in a little oil on medium heat until softened.

  2. Add the soy sauce, yuzu juice, and water and stir. Then add the fresh or pre-cooked shrimps. If you use fresh shrimps, add two tablespoons of water and cook until done, otherwise warm the shrimps gently in the sauce.

  3. Finally, add the honey and some fresh lemon thyme leaves.

  4. Bring a large pan of water to the boil and cook the spaghetti about 4-6 minutes or as instructed on the packed.

  5. Drain-off the spaghetti and toss them in the saucepan with the shrimps and sauce.

    Serve | Portion the spaghetti on plates by making twirls. Sprinkle with some extra fresh lemon thyme leaves on top.