Seafood Tom-Yum Sautee with Fettucine
|200 g||Cooking for Fun squid ink fettuccine|
|4 leaves||kaffir lime|
|250 g||unsweetened concentrated milk|
|5 tbsp||chilli paste|
|1 tbsp||oyster sauce|
|1 tbsp||fish sauce|
|1 tbsp||Cooking for Fun white shrimps, peeled and deveined with tails, XL|
|1 tbsp||kaffir lime leaves, sliced a spring of basil
chilli pepper, sliced
- Cook fettuccine in a boiling water with a pinch of salt according to instruction on a pack. when it is well cooked, strain, mix with olive oil, and set aside.
- Prepare tom-Yum soup by mixing concentrated milk with chilli paste and seasoning with oyster and fish sauce.
- Heat a saucepan over a medium heat. pour a small portion of oil; add shrimps and mussels to sauteé with kaffir lime leaves, galangal, and lemongrass until the scent diffuses. then pour the seasoned tom-Yum soup in the saucepan. let it simmer for a while and mix fettuccine together with the soup. transfer the pasta to a plate.
- Garnish the plate with sliced kaffir lime leaves, pepper chilli, and basil before serving.