prep time20 minutes
cook time20 minutes
serves2-3 pax
Ingredients
| 250 g | San Remo Angel Hair |
|---|---|
| 100 g | Mussel |
| 100 g | Prawn (medium size), peeled |
| 50 g | Bean sprouts, washed |
| 4-5 | Long beans, cut into 4cm and blanched |
| 2 | Long eggplants, cut into 4cm and deep-fried |
| 2 | Eggs, hard boiled and peeled |
For gravy
| 1 L | Coconut milk |
|---|---|
| 3 tbsp | Curry powder |
| 1 tbsp | Chilli paste |
| 1 | Large onion, blended |
| 4 | Garlic, blended |
| 50g | Dried shrimps, blended |
| 3cm | Shrimp paste (belacan) |
| 3 tbsp | Cooking oil |
| Sugar, salt and pepper to taste |
For garnishing
| Lime, red chilli and spring onion, sliced thinly |
Method
- Cook San Remo Angel Hair according to the packet instructions.
- In a pot, heat the cooking oil and sauté blended ingredients until fragrant. Add in shrimp paste, chilli paste and curry powder. Sauté until fragrant.
- Pour in coconut milk and simmer on medium heat for about 10 minutes. Add in mussel, prawns and cook until seafood fully cooked. Season with sugar, salt and pepper.
- To serve, place San Remo Angel Hair, eggs and vegetables in a bowl. Pour the curry gravy over and garnish with lime, red chili and spring onion.Serve hot.
