Preparation Time
5 minutes
Cooking Time
15 minutes
Serving Size
4-5 pax
Ingredients
- 1 can (290g) Kimball Chicken Carbonara Pasta Sauce
- 2 tbsp Cooking oil
- 1 no Small yellow onion sliced
- 2 pcs Lemon grass, bruised
- 1 no Medium size tomato, sliced
- 2-3 pcs Kaffir lime leaf
- 2 ½ tbsp Tom yum paste
- 6 pcs Small prawns
- 200g Clam
- ½ cup Water
- 1 pc Medium size squid, cleaned and sliced into rings
- 60g Oyster mushroom, sliced
- 1 tbsp Lime juice
- 15g Palm sugar
- 2 sprigs Coriander for garnishing
Method
- Heat the oil, then sauté the onion, lemongrass, tomato, and kaffir lime leaf until fragrant.
- Add the tom yum paste and continue to fry until fragrant. Add the prawns and clam, and stir until the paste is well combined.
- Pour in the Kimball Chicken Carbonara Pasta Sauce and water. Bring to a boil, then add the squid and oyster mushrooms.
- Add the lime juice and palm sugar to balance the taste. Dish up and garnish with coriander leaves. Best served hot.
Share on Facebook