Recipe by HELEN PEAGRAM
This recipe is very simple,very fast and very good. The fresh rice noodles, thick and white, can be found in the refrigerator cabinet of any good Asian grocery store. Don't use frozen marinara mix--the recipe deserves better. Any decent fishmonger will be happy to serve you with half a dozen prawns, a few scallops, some squid, a small fillet of fish, a handful of mussels or any other combination that appeals to you.
Top Review by saylaveev
I found that while this was super easy to get together, I didn't like the taste at all. I actually left out the fish sauce just because I didn't like it. I also found the noodles too thick for my liking. And why is there reference to the marinara sauce in the introduction and nothing in the recipe itself?
- rice noodles (thick and white)
mixed seafood into bite-size pieces including
- 1⁄2 dozen prawns
- 1 small fish fillet
- basil leaves
- 3 birds eye chiles
- 2 tablespoons oil
- 2 tablespoons garlic, crushed
- 2 tablespoons light soya sauce
- 3 tablespoons fish sauce
Directions See How It's Made
- Cut 500g of mixed seafood into bite-size pieces, first removing any shells.
- If you are using mussels, wash and scrape the shells and open them by putting them in a pot with a little boiling water.
- Cover and boil for a few minutes, removing each mussel as it opens to prevent overcooking.
- Chop a handful of basil leaves and seed and finely slice 3 bird's eye chillies.
- In a frying pan or wok, heat 1 tablespoon of oil.
- Brown 2 tablespoons of crushed garlic and saute the seafood for a couple of minutes.
- Drain off the oil and set the garlic seafood mixture aside. Put another tablespoon of oil in the pan and increase the heat. Add 2 tablespoons of light soya sauce and the noodles and saute for 2-3 minutes.
- Tip the seafood back into the pan and add 3 tablespoons of fish sauce. Stir well.
- Add the basil leaves and chillies and cook for 1 minute more, stirring.