• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 200g spaghetti
  • 2 squids, cut into slices
  • 150g small prawns, shell but leave tails intact
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 100g beansprouts
  • 50g dried prawns, soaked and pounded
  • 3 tbsp sambal belacan (you can make your own of buy it from the wet market or supermarket)
  • Finely slice:
  • 10 shallots
  • 2 stalks lemon grass
  • 10 cilipadi
  • 1 galangal flower (bunga kandan)
  • 5 kaffir lime leaves (daun limau purut)
  • Sauce:
  • 4 tbsp lime or lemon juice
  • 2 tbsp sugar
  • 1 1/2 tbsp light soya sauce
  • 2 tbsp fish sauce (Nampla)
  • 1 tbsp sesame oil
  • Garnishing:
  • Chopped spring onions and coriander leaves
  • Toasted peanuts

Instructions

  1. Cook spaghetti in plenty of boiling water with 1 tsp salt and 1 tsp oil for 10 minutes of until tender. Drain.
  2. Season squid and prawns with salt and pepper. Bring water to a boil in a deep saucepan. Blanch beansprouts, then drain. Blanch squid and prawns, then drain
  3. Combine all the sauce ingredients in a mixing bowl. Stir in dried prawns, sambal belacan and sliced ingredients. Blend well. Add beansprouts, squid, prawns and spaghetti. Mix well.
  4. Dish out and serve with garnishing.

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