By Lynnie Stein / September 25, 2022

Spaghetti with Fresh Prawns / Tofu / Tempeh, Kimchi and Salted Lemon

Life is a combination of magic and pasta.. For non-seafood eaters – substitute prawns with tofu / tempeh.

“No man is lonely while eating spaghetti”

Robert Morley

Wellness Journey

Here’s what we need:

  • 2 kg fresh large, cooked prawns
  • 500g pasta (rustic / organic spaghetti)
  • 2 salted lemons/limes
  • Dash of kimchi brine
  • 250 g fresh parmesan cheese (grate 3/4 of the cheese, save ¼ to shave with a potato peeler for garnishing the top)
  • ½ bunch Italian flat-leaf parsley
  • (Roughly chopped leaves, save a bunch for garnish)
  • 100 g kefir butter
  • 50 ml best quality olive oil
  • 3 fermented garlic cloves
  • Seasoning

Here we go:

  • De-vein prawns.
  • Save 2 nice looking ones for garnish, don’t peel them.
  • Cut each prawn in half through the back of the prawn to keep the natural prawn shape.
  • Cook spaghetti in lots of fast boiling, salted water.
  • Cook until al dente. It means to the bite or with the teeth and means undercooked.
  • Drain the spaghetti. Take the same pan you have just used and add butter, oil, and fry gently over low heat, taking care.
  • Add prawns (including the 2 whole prawns ones as these need to be hot too.
  • Add kimchi brine and hot spaghetti and loosen with the blitzed salted lemon + a little hot water if too dry.
  • Finish by adding the grated parmesan, the parsley, crushed fermented garlic and seasoning.
  • Serve: Pile up on a large round white plate and drizzle with some best quality olive oil.
  • Sprinkle add ample handful of shaved parmesan on top and place a bunch of the reserved parsley in the middle along with your 2 whole prawns which look great as a garnish.


  • Cook spaghetti in advance.
  • If you do, be sure to drain it and run cold water over it until it has completely cooled.
  • Then moisten with olive oil, cover, and refrigerate.
  • When ready to serve, simply put in a colander and run boiling water over it until heated or put in some boiling water for a minute and then drain thoroughly.
  • Peel and de-vein the prawns, crush the garlic, smash lemon, and prepare cheese well in advance.
  • Chop parsley closer to the time of serving or it will discolour.

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