Recipe Ingredient
- 100g squid, cut into round slices
- 200g prawns, shelled but with tails intact
- 150g fish slices
- 150g button mushrooms, sliced thinly
- 1 bombay onion, finely chopped
- 2 cloves garlic, crushed
- (A) Sauce:
- 1 tbsp oyster sauce
- 2 tbsp tomato paste
- 2 raw tomatoes, peeled, seeded and pureed
- 1 tbsp chilli sauce
- 1 cup chicken stock or water
- 1 tsp sugar
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp dried oregano
- 1/2 tsp dried basil leaves
- 1 tbsp olive oil
- Pasta Ribbons:
- 225g pasta ribbons
- 2 litres water
- 1/2 tsp salt
- 2 tbsp garlic oil
Instructions
- Heat oil in a wok. Add in chopped onion and garlic. Cook until onions turn soft. Stir in button mushrooms. Stir-fry well.
- Add in (A) and the rest of the ingredients. Bring to a boil and simmer for five to 10 minutes.
- Add in squids, prawns and fish slices and combine well in the sauce. Simmer uncovered for three to five more minutes.
- Dish out and serve with pasta ribbons. Sprinkle with a dash of parmesan cheese and chopped spring onions.
- To make Pasta Ribbons: Cook pasta ribbons in boiling water. Add salt. Follow the instructions on the packet. Drain the pasta ribbons and place on a plate. Stir in garlic oil and mix well.
