250 g pasta (any pasta of your choice)
80 g mussels (cleaned)
100 g prawns (cleaned)
100 g scallops (cleaned)
50 g salted fish (chopped and fried)
1 cup coconut milk
10 shallots
3 cloves garlic
5 g fresh ginger
3 large red chilli
10 g turmeric root
1 stalk lemongrass
½ cup mint leaves
2 kaffir lime leaves
1 ginger flower (sliced)
1 turmeric leaf (sliced)
20 g bean sprouts (blanched)
1 spring onion (chopped)
3 limes (wedged)
4 tbsp fish sauce
100 g cucumber (deseeded and julienned)
water
salt (to taste)
sugar (to taste)
vegetable oil
| Long and thin pasta types, like spaghetti and linguine, are typically paired with light seafood sauces, cream or oil based sauces. Long and wide pastas, like tagliatelle, pappardelle and fettuccine are typically paired with rich, meaty sauces. Twist and tube-shaped pastas, like penne and fusilli, are typically paired with pesto and bolognes.
Place pasta in a bowl, topped with blanched bean sprouts, ginger flower before pouring the hot creamy sauce over the pasta. Garnish with julienned cucumbers, chopped spring onions, crispy salted fish and lime wedge