• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 8 freshwater prawns, shelled and deveined with tails intact or you can choose not to shell the prawns
  • 150g sotong, cleaned and cut into pieces
  • 2 blue crabs, cleaned and cut into halves
  • 5 pieces red snapper fish meat
  • 100g abalone mushrooms
  • 6 cups chicken stock
  • 20g galangal (lengkuas)
  • 3 stalks lemon grass (serai)
  • 12 cilipadi
  • 3 roots Chinese parsley
  • 4 tbsps chilli paste in oil ({Nam Prik Pao})
  • 6-8 kaffir lime leaves (daun limau purut)
  • Seasoning:
  • 1 tsp salt, or to taste
  • 1-2 tbsp fish sauce (nampla)
  • 3-4 tbsp lime juice
  • 1 tbsp oil
  • 2 tbsps Maggi chicken stock granules
  • Monosodium glutamate to taste
  • Garnishing:
  • Chopped coriander leaves


  1. Smash the galangal and lemon grass slightly. Put them in a pot, add the cilipadi, parsley roots and chicken stock. Bring to a boil and add nam prik pao and kaffir lime leaves. Simmer for 10 minutes.
  2. Put in all the seafood ingredients and mushrooms and bring to a boil until the seafood is cooked. Add in seasoning to taste. Serve hot and garnish with coriander leaves.

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