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Viral Nori Prawn Pasta

Viral Nori Prawn Pasta


Recipes

Viral Nori Prawn Pasta

By The Purest Co Editorial Team July 2026 4 min read

We finally tried the viral nori pasta. 15 minutes. And honestly? Yeah, this one is worth your time🍝

 

Why every ingredient earns its place

The viral nori pasta has been everywhere and we get it now. It is genuinely clever. Blended seaweed becomes a savoury, umami-rich coating for pasta that is completely different from any Western pasta sauce. No cream, no butter, no heavy base. Just seaweed, sesame, egg yolk, and a few pantry staples that come together into something that tastes way more complex than 15 minutes of effort should produce.

🌊 Seaweed (nori): one of the most nutrient-dense ingredients you can use in a pasta sauce. Rich in iodine, B12, iron, and antioxidants. Blended fine it becomes a deep, savoury coating rather than something you are chewing around
🌿 Sesame seeds and sesame oil: heart-healthy fats, vitamin E, and that toasty depth that ties the whole sauce together. The seeds blended into the nori add texture and nuttiness
🥚 Egg yolk: the binding agent that makes the sauce cling to every strand of pasta. Rich in choline and healthy fats, it adds a silky richness to the nori without making things heavy
🦐 Prawns: a lean, complete protein source that pairs beautifully with the umami of the nori. Frying the prawn heads in olive oil first pulls out all the flavour before the garlic even goes in
🧄 Garlic: anti-inflammatory and essential for the prawn base. It goes in after the prawn heads have done their job, picking up all that fragrant prawn oil before the prawns go in

A viral recipe that actually earns the attention. Genuinely nourishing, quick, and different enough to feel like a proper discovery the first time you make it.

This recipe is for you if

  • You want a quick, genuinely interesting pasta that is not the usual
  • You love umami-forward flavours and want something different
  • You have 15 minutes and seaweed packets in the pantry

Less relevant if

  • You are not a fan of seaweed or strong umami flavours
  • You are avoiding shellfish or eggs
  • You prefer a cream or tomato base pasta

The recipe

🌊

Viral Nori Pasta

15 minutes. Worth every bit of the hype.

Prep5 min
Cook10 min
Serves1-2

Ingredients

  • The nori sauce
  • 3 packets of seaweed
  • 1 tbsp sesame seeds
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tsp agave
  • 1 tbsp garlic powder
  • 1 egg yolk
  • The prawns
  • Prawns, with heads on
  • Garlic, minced
  • A little olive oil
  • The pasta
  • Pasta of your choice
  • Soy sauce for the pasta water

Method

  1. Blend the seaweed and sesame seeds together until fine. Add sesame oil, soy sauce, agave, garlic powder, and egg yolk. Mix into a sauce and set aside.
  2. Cut the prawns with scissors. Keep the heads. Heat a little olive oil in a pan and fry the prawn heads first for extra flavour, then remove them.
  3. Add the garlic to the same pan, then the prawns. Cook until just done and set aside.
  4. Cook the pasta in water with soy sauce instead of salt.
  5. Drain the pasta and toss immediately into the nori sauce while still hot. Mix until every strand is coated.
  6. Top with the cooked prawns and serve immediately. 🌊
Cut the prawns with scissors, not a knife. Big sister tip and a genuinely good one. Scissors give you the same result with almost zero mess and nothing to wash up. Less effort, same prawn.
Do not skip frying the prawn heads. The heads are where most of the flavour is. Frying them in the olive oil first releases everything into the pan and gives the garlic and prawns something incredible to cook in. Remove the heads before the garlic goes in and you have a base that tastes like it took much longer than it did.

Tips

"And honestly? Yeah, this one is worth your time."

Tip 01

Blend the seaweed properly. You want it fine enough that it becomes a coating, not a texture. A few pulses in a small blender or spice grinder is all it takes. If there are still visible flakes, the sauce will not coat the pasta evenly.

Tip 02

Soy sauce in the pasta water is a small change that matters. It adds a background savoury note to the pasta itself before the sauce even goes on. It is subtle but you notice the difference compared to plain salted water.

Tip 03

Toss the pasta into the sauce while it is still hot. The heat from the pasta is what loosens the egg yolk in the sauce and makes it coat every strand. If the pasta cools before you toss it, the sauce seizes up and goes clumpy rather than silky.

Tip 04

Do not overcook the prawns. They go from perfectly plump to rubbery fast. Once they curl and turn opaque, they are done. Pull them immediately and rest them on the side while you finish the pasta. They will go back in on top rather than cooking further.

Something we add to make it more nutritious

Because we are making this a little more nutritious, we are having 2 Omega 3 Mango Burstlets with this meal. Most effective when taken with food, and a pasta meal is the perfect window. Brain and heart health support that tastes like a mango sweet, not a supplement 🥭

Quick summary

  • Blend seaweed and sesame seeds fine, then mix with sesame oil, soy, agave, garlic powder, and egg yolk.
  • Fry the prawn heads in olive oil first. That is where all the flavour lives. Remove before the garlic goes in.
  • Add garlic, then prawns, cook until just done. Do not overcook.
  • Cook pasta in soy sauce water instead of salt.
  • Toss the hot pasta straight into the nori sauce. Serve immediately topped with the prawns. 🌊
This article is for informational purposes only and is not a substitute for professional medical advice, diagnosis, or treatment.

Filed under: Recipes · Pasta · Nori · Quick Meals · Viral Recipes · Seafood · 15 Minute Meals

© The Purest Co · thepurest.co

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