Seafood Kerabu Angel Hair Pasta

 

Weather is quite humid these days during the day.  Not in the mood to cook too much especially frying but still need to fill up the stomach, LOL.  So here's a dish which I can prepare ahead of meal time, light and easy.

Ingredients
[serves 2-3]

200 gm Angel Hair pasta - cooked according to packet instruction until al dente

3 squids - cleaned and cut broad rounds

some prawns - head and tail removed

4-5 shallots - sliced

1 tbsp each of chopped coriander leaves, spring onions, wild ginger bud [bunga kantan] and mint leaves

Seasoning

2 - 3 tbsp sambal belacan [more if you want it spicy] - store bought or make your own sambal belacan* 

4 - 5 tbsp calamansi lime juice or to taste

1-2 tbsp stock from blanching of seafood

1 tbsp sugar

salt to taste

 

1. Boil some water [enough to blanch seafood] in a small saucepan.  Blanch prawns and squids until cooked.  Remove and set aside.  Keep some stock to mix with seasoning.
2. Mix the seasoning together with the stock in a large mixing bowl.
3. Toss in the blanched seafood and all the ingredients.  Mix well and add in the cooked spaghetti.
4. Mix well and serve immediately with extra sambal belacan.

 

How to make Sambal Belacan

6 red chillies

3 chilli padi

30 gm toasted belacan

pinch of salt

sugar to taste

juice of 1 calamansi lime

• Pound all ingredients together using a mortar or blend coarsely in a food processor.
• Store in a small container and refrigerate for later use.

Note:

You can use any kind of seafood [clams, fish fillets, bigger prawns or squids or chicken]

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