Tom Yam Spaghetti
Product Used for the Recipe
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Tom Yam Spaghetti
| ½ packet (200g) | Spaghetti |
| 8 pieces | Prawn (parted in the middle and cleaned) |
| 3 pieces | Squid (cleaned and cut into rings) |
| 2 tbsp (24g) | SERI-AJI® Tom Yam Seasoning |
| 2 stalks | Lemongrass (cut into two and pounded) |
| 4 pieces | Kaffir Lime Leaves (shredded) |
| 4 cloves | Garlic (finely chopped) |
| 2 | Bird’s Eye Chili (finely chopped) |
| 1 | Tomato (cored and diced) |
| 1 tbsp | Fish Sauce |
| ½ cup | Water |
| To taste | Sugar, Salt and Olive Oil |
Garnishing:
Coriander Leaves, Red Chili and Lime
- Boil the water and put in the spaghetti with little olive oil. Cook until the spaghetti is tender.
- Heat the olive oil and sauté garlic and lemongrass until fragrant.
- Add in the prawns and squid and stir-fry until it is cooked. Set aside.
- Heat the olive oil and add in the cooked lemongrass.
- Sauté garlic, bird’s eye chili, fish sauce and SERI-AJI® Tom Yam Seasoning until fragrant.
- Add in water with cooked spaghetti.
- Stir well and add in a pinch of salt and sugar to taste.
- Add in kaffir lime leaves and diced tomatoes.
- Add in the cooked seafood and mix well.
- Plate the spaghetti and garnish it with chopped coriander leaves, red chili, and lime.
Squeeze a little lime juice in order to enhance the spiciness and sourness.
