• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 250g pasta
  • 1/2 tsp salt
  • 1 tsp corn oil
  • 1 tbsp corn oil (extra)
  • 250g tiger prawns, shelled. Leave tails intact and cut butterfly style
  • 100g squids, cleaned and cut into rings
  • 100g mussels
  • 50g red capsicum, sliced
  • 50g green capsicum, sliced
  • 1 bunch of parsley, finely chopped
  • Chopped fresh basil leaves
  • 30g butter
  • 1 tsp chopped garlic
  • 1 tbsp finely sliced lemon grass (white portion only)
  • 100g button mushrooms, thinly sliced
  • 1 tbsp tom yam paste
  • 2 to 3 tbsp water
  • Seasoning:
  • 1 tbsp nampla (fish sauce)
  • 1 tsp chicken stock granules
  • 1 tbsp lemon or lime juice
  • Dash of pepper, salt and sugar
  • Garnishing:
  • Basil leaves
  • Parsley

Instructions

  1. Put two litres water in a saucepan, add salt and bring to a boil. Stir in oil and add the pasta. Cook for 10 to 12 minutes or until pasta is al dente. Drain and rinse under cold, running tap water. Drain.
  2. Toss pasta in the extra corn oil, then turn out into a serving dish. Keep covered with cling film wrap.
  3. In a clean frying pan, melt butter and fry garlic, lemon grass and mushrooms. Pan-fry for about 3 to 4 minutes. Add tom yam paste and water. Cover pan with a lid to simmer for a while. Add prawns, squids, mussels and capsicum. Mix in seasoning.
  4. Pour sauce over pasta and serve immediately with a garnishing.

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