This recipe is best with
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
- 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.
- Toss pasta in the extra corn oil, then turn out into a serving dish. Keep covered with cling film wrap.
- 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.
- Pour sauce over pasta and serve immediately with a garnishing.
