• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 100g squid, cut into round slices
  • 200g prawns, shelled but with tails intact
  • 150g fish slices
  • 150g button mushrooms, sliced thinly
  • 1 bombay onion, finely chopped
  • 2 cloves garlic, crushed
  • (A) Sauce:
  • 1 tbsp oyster sauce
  • 2 tbsp tomato paste
  • 2 raw tomatoes, peeled, seeded and pureed
  • 1 tbsp chilli sauce
  • 1 cup chicken stock or water
  • 1 tsp sugar
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil leaves
  • 1 tbsp olive oil
  • Pasta Ribbons:
  • 225g pasta ribbons
  • 2 litres water
  • 1/2 tsp salt
  • 2 tbsp garlic oil


  1. Heat oil in a wok. Add in chopped onion and garlic. Cook until onions turn soft. Stir in button mushrooms. Stir-fry well.
  2. Add in (A) and the rest of the ingredients. Bring to a boil and simmer for five to 10 minutes.
  3. Add in squids, prawns and fish slices and combine well in the sauce. Simmer uncovered for three to five more minutes.
  4. Dish out and serve with pasta ribbons. Sprinkle with a dash of parmesan cheese and chopped spring onions.
  5. To make Pasta Ribbons: Cook pasta ribbons in boiling water. Add salt. Follow the instructions on the packet. Drain the pasta ribbons and place on a plate. Stir in garlic oil and mix well.

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