- 2 corn on cob (cut into half chunks)
- 200g broccoli (cut)
- 200g carrot (sliced)
- 5 crabs (cut)
- 300g prawn (shell on)
- 200g mussels
- 100g clams
- 150g squid (sliced)
Shell Out
Recipes Details
Preparation Time:
15 minutes
Cooking Time:
40 minutes
Servings:
4-5
Ingredients
Chilli Paste
- 200g onion
- 50g dried chillies (soaked in water)
- 20g ginger
- 20g garlic
- 1/3 cup water
Gravy
- 4 tbsp fish curry powder
- 1/4 cup fish sauce
- 3 tbsp oyster sauce
- 1 tbsp tamarind paste
- 2 stalks lemongrass (crushed)
- 2 tbsp sugar
- 1 lemon (juiced)
- 2 sprigs curry leaves
- 1 cup seafood stock (from boiling the seafood)
Kitchen Appliances:
- Rinnai RB-92G Hyper Burner Built-in Gas Hob
Method
- Boil the vegetables. Strain and set aside.
- Boil the seafood until turned bright orange. Reserve a cup of the water (for later usage) before straining the seafood and set aside.
- In a blender, blend soaked dried chillies, onions, ginger, garlic and water until a smooth paste is formed.
- In a large pan, heat up oil and stir fry the chilli paste until the oil separates.
- Then add in the fish curry powder, fish sauce, oyster sauce, tamarind paste, sugar, crushed lemongrass stalks, lemon juice, curry leaves. Mix until well-combined.
- Stir in the seafood stock and let it cook until it comes to a boil.
- Pour in the boiled seafood and vegetables. Mix until all are well-coated with the gravy.
- Serve immediately. You can enjoy just as it is or serve with bread or rice (great with the gravy).
- Enjoy!