Fusion dish combining Malaysian flavor with Italian spaghetti.
The gravy was so creamy with a hint of seafood sweetness and kick from cili padi.
Ingredients : (serves 2)
130g Spaghetti
1pc Shallot - finely minced
1-2 pcs Red Chilli Padi - chopped
1pc Lemongrass - bruised
1pc Asam Keping / Asam Gelugor
1/2 tsp Tumeric Powder
1 pc Tomato (cut into wedges)
6 pcs Prawns
20 pcs Scallops
60ml Coconut Milk
150ml Water
Salt to taste
1 tsp Light Soy Sauce
1/2 tsp Sugar
3 tbsp Olive Oil
Garnishing: (optional)
*2pcs Kaffir Lime Leaves (Daun Limau Purut) - thinly cut
Chilli Padi
Dried chilli flakes
You can adjust the amount of chilli padi according to your personal preference.
Method :
1. Cook spaghetti in a pot of water till al-dente or as per instruction on the packaging. Once done, drained & set aside.
2. Heat up abit oil in pan and lightly sear the prawns and scallops to 50% cooked. Dish up & set aside.
3. Using the same pan, add in more oil. Saute minced shallots till fragrant. Then add in tomato, chilli padi, lemongrass, asam keping, tumeric powder. Toss for about 1 minute.
4. Pour in coconut milk, water & prawns. Bring to a boil. (You can use back the water from cooking the spaghetti earlier on)
5. Add in scallops & cooked spaghetti and stir to mix evenly & let it simmer for about 1 mins.
6. Lastly season with sugar, salt, light soy sauce and toss again and cook with lid covered for another 1-2 mins to let it absorb all the flavor from the gravy. The gravy will slowly thickens.
7. Dish out & garnish with kaffir lime leaves, chilli padi and dried chilli flakes. Ready to serve.
Happy Cooking.