Recipe Ingredient
- 8 freshwater prawns, shelled and deveined with tails intact or you can choose not to shell the prawns
- 150g sotong, cleaned and cut into pieces
- 2 blue crabs, cleaned and cut into halves
- 5 pieces red snapper fish meat
- 100g abalone mushrooms
- 6 cups chicken stock
- 20g galangal (lengkuas)
- 3 stalks lemon grass (serai)
- 12 cilipadi
- 3 roots Chinese parsley
- 4 tbsps chilli paste in oil (Nam Prik Pao)
- 6-8 kaffir lime leaves (daun limau purut)
- Seasoning:
- 1 tsp salt, or to taste
- 1-2 tbsp fish sauce (nampla)
- 3-4 tbsp lime juice
- 1 tbsp oil
- 2 tbsps Maggi chicken stock granules
- Monosodium glutamate to taste
- Garnishing:
- Chopped coriander leaves
Instructions
- Smash the galangal and lemon grass slightly.
- Put them in a pot, add the cilipadi, parsley roots and chicken stock.
- Bring to a boil and add nam prik pao and kaffir lime leaves.
- Simmer for 10 minutes.
- Put in all the seafood ingredients and mushrooms and bring to a boil until the seafood is cooked.
- Add in seasoning to taste.
- Serve hot and garnish with coriander leaves.
