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Tom Yum Seafood


Ingredients:
  • 600g medium prawn, peeled and deveined
  • 300g squid, cut sideways into rings
  • 150g fish fillet, cubed
  • 200g canned mushrooms, halved
  • 3 stalks of lemongrass
  • 7 lime leaves
  • 7 tbsp fish sauce
  • 10 chili padi, slightly squashed
  • 1 tbsp coriander leaves, chopped
  • 2 tbsp oil
  • 2½ tsp salt
  • 1½ tsp sugar
  • 1.5 liter seafood stock
  • 5 tbsp lime juice

Blended ingredients:
  • 4 big red chili
  • 3 garlic
  • 1 tsp fried terasi
  • 3 candlenuts

Instructions:
  • Boil the seafood stock in Maxim Quattro. Add lemongrass, lime leaves, prawns, squid, fish, mushroom, salt and sugar into the stock.
  • In another non-stick pan, stir fry the mashed ingredients in oil until they are fragrant. Add fish oil and mix well.
  • Add the fish oil mixture into the fish stock, mix well.
  • In the last 5 minutes, add coriander leaves, chili padi and lime juice.
  • Serve hot.

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