With sautéed prawns, crispy squids topped with a raw egg yolk. Easily the best squid ink pasta I've ever had! Sometimes you tend to keep searching for the squid ink taste, but this was full of seafood flavor with an appropriate level of saltiness. Once you break the yolk, it coats nicely onto the al dente pasta and gives it a nice texture. The prawns are the stars here - they are sautéed till a nice brown, yet retaining the sweetness of the meat. The fried baby squid added a nice chewy bite to this dish, along with some crunchy Japanese green seaweed.