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Monday, December 24, 2012

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.

[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
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.

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


Phong Hong said...

Kimmy, this is an exciting dish for me. Must try angel hair pasta kerabu very soon!

Kimmy said...

Hi Phong Hong, should not be a problem with you 'Kerabu Queen' remember? You may come up with a more elaborate pasta kerabu...

Kathy Shea Mormino said...

Hello, new follower here and I’d like to invite you to join me at my weekly Clever Chicks Blog Hop:

I hope you can make it!


Kathy Shea Mormino

The Chicken Chick

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