prep time20 minutes
cook time20 minutes
serves4-5 pax
Ingredients
| 250 g | San Remo Angel Hair, cooked as per cooking instruction |
|---|---|
| 100 g | Mussel |
| 100 g | Prawn, peeled |
| 50 g | Bean sprouts, cleaned |
| 4-5 | Long beans, cut into 4cm |
| 3 | Long eggplants, cut thin into 4cm and deep fried |
| 2 | Eggs, hard boiled and peeled |
| Lime, red chilli and spring onion, sliced thinly (for garnishing) |
Gravy
| 1 L | Coconut milk |
|---|---|
| 1 tbsp | Chilli paste |
| 1 | Large onion, blended |
| 4 | Garlic, blended |
| Dried shrimps, blended | |
| 50 g | Shrimp paste (belacan) |
| 3 cm | Cooking oil |
| Sugar, salt & pepper to taste |
Method
- For the gravy; heat cooking oil in a pot. Sauté blended ingredients till fragrant. Add shrimps paste, chilli paste and curry powder. Fry for 2-3 minutes.
- Pour in coconut milk and simmer for about 10 minutes in medium heat. Add in mussels and prawns.
- Add a little bit of sugar, salt and pepper to taste.
- To serve; place cooked angel hair in a bowl/shallow plate. Pour the curry gravy and garnish with all other ingredients. Serve immediately.
