Recipe Ingredient
- 200g prawns, shelled
- 200g squids (sotong), cut into 1cm-wide round slices
- 200g fish fillet, cut into 3cm slices
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp sesame oil
- 200g clams
- 1 Bombay onion, diced
- 3 cloves garlic, chopped finely
- 1 tbsp corn oil
- 50ml chicken or fish stock
- 2 tomatoes, peeled and seeded, chopped and then pureed
- 150ml water
- 1 tsp Italian seasoning
- 1 bay leaf
- 300g spaghetti
- Seasoning:
- 1 tsp oyster sauce
- 1 tsp light soy sauce
- 1/2 tsp sugar
- Dash of black pepper
- Pinch of salt
Instructions
- Cook spaghetti in a large pan of boiling water. Add a pinch of salt. Cook according to packet instructions. Drain. Add a dollop of margarine and toss well.
- Marinate pawns, squids and fish with salt, pepper and sesame oil.
- Heat oil in saucepan; saute onions and garlic. Add tomato puree, chicken or fish stock and bring to a boil. Add italian seasoning and bay leaf. Mix in water, followed by seasoning. Stir well, then simmer for 15 miutes or until gravy slightly thickens. Add the seafood ingredients and cook.
- Put spaghetti in a serving bowl. Pour in seafood sauce, toss well and serve with a sprinkling of chopped spring onions and chinese parsley.
