Thai Style Seafood Tang Hoon

This is an amazing recipe which is ideal for lunch or light dinner. This simple dish can be whipped up in minutes.

Ingredients

1 pc blue flower crab, washed and cleaned, cut into pieces

2pcs squid, washed and cleaned, cut into pieces

8-10 pcs prawns, cleaned, shells intact

2 slices ginger

2 large slices galangal

2 stalks lemongrass, bruised

5 shallots, diced

5 cloves garlic, diced

3 fresh chillies, sliced (leave some for garnish)

100g coriander, cut into batons (leave some for garnish)

2 eggs, beaten with a dash of sesame oil

5 tbsp water

1 tbsp oil

300g tang hoon, soaked in water

1 kaffir lime, cut in wedges



Seasoning

1 tbsp light soya sauce

1 tbsp fish sauce

pinch of salt

1/2 tsp sugar



1. Heat oil in wok and fry ginger, galangal, lemongrass, shallots, garlic and chillies over high heat.

2. When fragrant, add crabs and 2 tbsp water and cook covered for 4-5 minutes or until crabs turn red. Add in prawns and squid, stir fry for a few miutes.

3. Add tang hoon, seasoning, coriander, egg mix and remaining water. Stir and cook covered for 4-5 minutes.

4. Garnish with coriander, chilli and kaffir lime wedges.

5. Serve immediately.