TOM YAM SEAFOOD SPAGHETTI

Ingredients:
· 3 tbsPs oil
· 1 large onion, sliced finely
· 200g prawns, shelled & deveined
· 150g squid, cut into rings
· 5 button mushrooms, sliced thickly
· 3 chilli padi, cruched
· 1 fish cake, sliced
· 1 can Prego Tom Yam
· ½ cuo of water
· 250g spaghetti, cooked as instructed on the pack
· 3 kaffir lime leaves, slices thinly
· A small bunch of mint leaves


Instructions:

1. Heat oil in a pan over medium fire. When hot, stir-fry onions for 1 minute until fragrant. Add prawn and squid. Cook until seafood is just done, about 5 minutes. Add mushrooms, chilli padi and fish cake. Stir fry for another 1 minute.

2. Add Prego Tom Yam and water. Cook until sauce is heated through but not boiling. Add sliced kaffir lime leaves. Turn off fire.

3. Pour sauce over cooked spaghetti. Toasts gently. Add mint leaves and continue to toss until well mixed. Serve at once.


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