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1. Bamboo prawns (or Maggi prawns), shelled and de-sanded (take a knife on the back of the shrimp to pick out the black sand-line), add black pepper, salt, vegetable oil, and white wine
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2. Stir evenly, for marinating preparation
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3. Squeeze the lemon juice
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4. Cut the small tomatoes in half, cut the cowpea into sections, and cut the carrot into thin strips
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5. Roast the cashews in a small saucepan over a low heat until they are golden (you can also roast them in the oven at 150 degrees, pay attention to it, the golden is good, the nuts are easier to burn); after roasting the cashews, put a little oil in the pan, medium Fry the shrimp golden on both sides over high fire
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6. Boil a pot of water (spaghetti: water = 1:15 or 1:17), put the cowpea section first, and cook for about 1 minute (you can also eat it raw). In pursuit of a crispy texture, you can put it in ice water to cool. Pour 1% of the water's weight of salt into the water and start cooking the pasta. The time is as recommended on the packaging bag. Drain and set aside.
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7. You can use such a big mortar, add garlic, millet spicy, fish sauce, lemon juice, honey, and mash; if you don’t have a mortar, just chop it.
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8. After the seasoning is mashed, add small tomatoes, cowpea, carrot shreds, mash a few times, and mix well
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9. Pour the drained pasta
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10. Stir evenly, and finally pour in roasted cashew nuts and fried golden shrimp
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11. Stir well
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