Nori Sesame Prawn Pasta
Video
Go
Recipe
Go
Why You’ll Love This Recipe
This Nori Sesame Prawn Pasta is the kind of dish that feels a little bit luxe but secretly comes together in minutes. Silky angel hair pasta is tossed with fragrant sesame, savoury soy and a buttery egg yolk that melts into a glossy sauce. The crunchy nori crumble brings big umami flavour, while the pan-seared prawns add sweetness and richness.
It’s fast, comforting and deeply savoury, with just enough Japanese influence to make it feel special. Perfect for weeknights when you want something impressive without any heavy lifting.
What Is Nori Sesame Prawn Pasta?
This is a fusion-style pasta that borrows its flavour cues from Japanese cooking while keeping the technique firmly weeknight-friendly. Hot pasta is tossed with sesame, soy sauce, garlic and egg yolk to create a light, glossy sauce without cream. A homemade nori crumble adds savoury depth and texture, while seared prawns bring balance and richness.
The result is a dish that feels light but satisfying, simple yet layered, and packed with umami.
Special Ingredient Notes
Seasoned nori
Roasted seaweed snacks work perfectly here. They are already seasoned and crisp, which makes them ideal for blitzing into a savoury crumble that melts slightly into the pasta while still giving texture.
Angel hair pasta (capellini)
The fine strands are key. They coat beautifully in the sesame-based sauce, keeping everything silky rather than heavy.
Egg yolk
The yolk creates a creamy, glossy sauce without needing any cream. Tossing it with hot pasta off the heat is what makes this work.
Chilli crisp oil
Adds warmth, texture and a gentle chilli hum. You can adjust the amount depending on how spicy you like things.
What You Need
roasted seaweed (nori)
roasted sesame seeds
angel hair pasta
soy sauce
sesame oil
garlic
sugar
egg yolk
Marion’s Kitchen chilli crisp oil
prawns
parmesan cheese
sea salt
Steps
Place the roasted seaweed sheets and sesame seeds into a blender and blitz until finely ground. Transfer the mixture to a large heatproof bowl. Add the soy sauce, sesame oil, garlic, sugar and egg yolk, then stir until well combined. Set aside while you cook the pasta.
Bring
a large pot
of water to the boil. Add the soy sauce to the water, then add the angel hair pasta. Cook according to the packet instructions until just al dente. Before draining, reserve about 1 cup of the hot pasta cooking water.
While the pasta is cooking, heat a
small non-stick frying pan
over medium-high heat. Add the
chilli crisp oil
, followed by the prawns and a pinch of sea salt. Cook for 1-2 minutes on each side until just cooked through and lightly golden. Remove from the heat and keep warm.
Add the hot drained pasta straight into the bowl with the nori sesame mixture. Using tongs or chopsticks, toss immediately so the heat of the pasta gently melts the egg yolk into a glossy sauce. Add a little of the reserved pasta cooking water as needed to loosen the sauce and evenly coat the pasta.
Divide the pasta among
serving bowls
. Spoon the prawns and any chilli oil from the pan over the top, warming through briefly if needed. Finish with freshly grated parmesan and serve immediately.
Storage Tips
Because this dish uses egg yolk and delicate noodles, it is best enjoyed straight away and is not suitable for storing or reheating.
Nori Sesame Prawn Pasta
PRINT THIS
PREP TIME
15 minutes
COOK TIME
10 minutes
SERVES
2
PRINT THIS
Ingredients
3 x 5g packets roasted seaweed (often called nori or seaweed snacks)
1 tablespoon roasted sesame seeds
180g angel hair pasta
½ cup soy sauce, for the pasta cooking water
1 tablespoon soy sauce
2 tablespoons sesame oil
¾ tablespoon finely chopped garlic
½ teaspoon sugar
1 egg yolk
2 tablespoons
Marion’s Kitchen Chilli Crisp Oil
10-12 medium-sized prawns, peeled and deveined
Parmesan cheese, to serve
sea salt
Marion’s Kitchen Tip
Double the nori crumble and store it in an airtight jar for weeks. Sprinkle it over rice, grilled vegetables, tofu, avocado toast or even popcorn for an instant umami hit.
Instructions
1
Make the nori sesame base
Place the roasted seaweed sheets and sesame seeds into a blender and blitz until finely ground. Transfer the mixture to a large heatproof bowl. Add the soy sauce, sesame oil, garlic, sugar and egg yolk, then stir until well combined. Set aside while you cook the pasta.
2
Cook the pasta
Bring
a large pot
of water to the boil. Add the soy sauce to the water, then add the angel hair pasta. Cook according to the packet instructions until just al dente. Before draining, reserve about 1 cup of the hot pasta cooking water.
3
Pan-sear the prawns
While the pasta is cooking, heat a
small non-stick frying pan
over medium-high heat. Add the
chilli crisp oil
, followed by the prawns and a pinch of sea salt. Cook for 1-2 minutes on each side until just cooked through and lightly golden. Remove from the heat and keep warm.
4
Toss the pasta through the sauce
Add the hot drained pasta straight into the bowl with the nori sesame mixture. Using tongs or chopsticks, toss immediately so the heat of the pasta gently melts the egg yolk into a glossy sauce. Add a little of the reserved pasta cooking water as needed to loosen the sauce and evenly coat the pasta.
5
Finish and serve
Divide the pasta among
serving bowls
. Spoon the prawns and any chilli oil from the pan over the top, warming through briefly if needed. Finish with freshly grated parmesan and serve immediately.
