Recipe Ingredient
- 200g spaghetti
- 2 squids, cut into slices
- 150g small prawns, shell but leave tails intact
- 1/2 tsp salt
- 1/4 tsp pepper
- 100g beansprouts
- 50g dried prawns, soaked and pounded
- 3 tbsp sambal belacan (you can make your own of buy it from the wet market or supermarket)
- Finely slice:
- 10 shallots
- 2 stalks lemon grass
- 10 cilipadi
- 1 galangal flower (bunga kandan)
- 5 kaffir lime leaves (daun limau purut)
- Sauce:
- 4 tbsp lime or lemon juice
- 2 tbsp sugar
- 1 1/2 tbsp light soya sauce
- 2 tbsp fish sauce (Nampla)
- 1 tbsp sesame oil
- Garnishing:
- Chopped spring onions and coriander leaves
- Toasted peanuts
Instructions
- Cook spaghetti in plenty of boiling water with 1 tsp salt and 1 tsp oil for 10 minutes of until tender. Drain.
- Season squid and prawns with salt and pepper. Bring water to a boil in a deep saucepan. Blanch beansprouts, then drain. Blanch squid and prawns, then drain
- Combine all the sauce ingredients in a mixing bowl. Stir in dried prawns, sambal belacan and sliced ingredients. Blend well. Add beansprouts, squid, prawns and spaghetti. Mix well.
- Dish out and serve with garnishing.
