Seafood Tom Yum Pasta

[Ingredients]

• 250g fettuccine

• 250g prawns, shelled and deveined

• 250g squid, remove skin and cut into bite-sized pieces

• 8 straw mushrooms, halved

• 1tbsp mined garlic

• 1tbsp minced shallot

• 1 lemongrass, bruised

• 4 Kaffir lime leaves, sliced

• 2tbsp Tom Yum paste

• 2 chilli padi, chopped

• 2 limes

• 50ml coconut cream

• 1 cup water

• 3tbsp oil

[Steps]

1. Boil 5L of water with 1tbsp of salt. Boil pasta till al dente.

2. In a heated pan with oil, add in garlic, shallot and lemongrass. Stir-fry till fragrant.

3. Add in chilli padi, lime leaves and tom yum paste, stir-fry till fragrant.

4. Add in water and coconut cream. Mix well and bring to a boil.

5. Add in prawns, followed by squid and mushrooms. Mix well.

6. Add in pasta, mix well.

7. Turn off fire, squeeze in lime juice, mix well and serve.

Adapted from The Meatmen Singapore