Spaghetti with Spicy Seafood
Ingredients
250 g spaghetti
200 g shrimp
300 g squid
4 cloves garlic
100 g baby corn
Fresh chili as much as you would like
A handful stems of fresh green peppercorns
A handful finger root
A handful basil
3 tsp soy sauce
1 tsp fish sauce
3 tbsp oyster sauce
1 tsp sugar
3 tbsp vegetable oil
30 ml spaghetti cooking liquid
Prepare
Garlic and chili, roughly chopped.
Peeled and deveined shrimp.
Washed and cut into bite size pieces squid.
Finely sliced finger root.
Cut into bite size pieces stems of fresh green peppercorns.
Cut the baby corn into 1-inch (2.5-cm) diagonals.
Pluck the basil leaves off the stems.
PREP TIME : 10 minutes
COOKING TIME : 15minutes
YIELD : 4 people
directions
Heat a large pot of salted water over high heat. When boiling rapidly, add the spaghetti and cook until al dente. When the pasta is al dente, reserve 30 ml of the spaghetti cooking liquid.
In the meantime, in a wok or large frying pan over high heat, add the oil. Once the oil is hot add the garlic and chili then stir until fragrant . Then add shrimp, squid and baby corn and stir until the sea food is 50% cooked. Now add soy sauce, fish sauce, oyster sauce and sugar. Stir and simmer for 2 minutes or until the sauce is well combined and thickened slightly.
Now add the pasta straight into the pan with the sauce. Pour over the reserved spaghetti water. Use tongs to stir and toss the spaghetti in the sauce for 2-3 minutes or until the sauce is thick. Add the fresh peppercorn, finger root and basil and stir until well combined. Divide among serving plates.
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