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

Recipe Ingredient

  • 200g prawns, shelled
  • 200g squids (sotong), cut into 1cm-wide round slices
  • 200g fish fillet, cut into 3cm slices
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp sesame oil
  • 200g clams
  • 1 Bombay onion, diced
  • 3 cloves garlic, chopped finely
  • 1 tbsp corn oil
  • 50ml chicken or fish stock
  • 2 tomatoes, peeled and seeded, chopped and then pureed
  • 150ml water
  • 1 tsp Italian seasoning
  • 1 bay leaf
  • 300g spaghetti
  • Seasoning:
  • 1 tsp oyster sauce
  • 1 tsp light soy sauce
  • 1/2 tsp sugar
  • Dash of black pepper
  • Pinch of salt


  1. Cook spaghetti in a large pan of boiling water. Add a pinch of salt. Cook according to packet instructions. Drain. Add a dollop of margarine and toss well.
  2. Marinate pawns, squids and fish with salt, pepper and sesame oil.
  3. Heat oil in saucepan; saute onions and garlic. Add tomato puree, chicken or fish stock and bring to a boil. Add italian seasoning and bay leaf. Mix in water, followed by seasoning. Stir well, then simmer for 15 miutes or until gravy slightly thickens. Add the seafood ingredients and cook.
  4. Put spaghetti in a serving bowl. Pour in seafood sauce, toss well and serve with a sprinkling of chopped spring onions and chinese parsley.
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