Seafood Tom Yum Pasta
themeatmensg
August 14, 2018
Love pasta but at the same time a fan of Southeast Asian tastes? Then today’s recipe will be tantalizing to your tastebuds! We stir-fried lemongrass, shallots, garlic, chilli padi and kaffir lime leaves before adding the tom yum pasta to further enhance the flavor of the dish. By creating a tangy, yet spicy tom yum sauce in a few short moments, this can be good if you want a quick and tasty meal for the family.
We used San Remo Fettuccine (but choose your favourite pasta to your preference) to evenly coat with the tom yum sauce, and man does this go well for any meal!
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Ingredients
Adjust Servings
| 250g San Remo Fettuccine | |
| 250g prawns (deshelled and devein) | |
| 250g squid (cleaned and skin removed) | |
| 8straw mushrooms (cut into halves) | |
| 1tbsp minced garlic | |
| 1tbsp minced shallots | |
| 1lemongrass (bruised) | |
| 4julienned kaffir lime leaves | |
| 2tbsp Tom Yum paste | |
| 2chilli padi (chopped) | |
| 2 limes | |
| 50ml coconut cream | |
| 1cup pasta water | |
| 3tbsp oil | |
| Julienned lime leaves for garnish |
Directions
1.
Clean squid, score and cut into strips.
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2.
Boil 5 liters of water with 1 tbsp of salt. Cook 250g San Remo Fettuccine for 8 minutes.
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3.
In a pan with oil, stir fry lemongrass, shallots and garlic until fragrant.
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4.
Add in chopped chilli padi and julienned kaffir lime leaves.
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5.
Add tom yum paste and cook until fragrant.
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6.
Pour in 1 cup pasta water and 50g coconut cream.
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7.
Add in prawns, squid and straw mushrooms. Simmer until cooked.
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8.
Add cooked pasta and evenly coat pasta with sauce.
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9.
Turn off heat and add lime juice from 2 limes.
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10.
Serve on a plate and garnish with julienned lime leaves.
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