Seafood Tom Yam Spaghetti by KNORR

Preparation: 20 mins
Cook: 25 mins
Serves: 2

1 1/2 tbsps KNORR Tom Yam Paste
3 tbsps water
3 tbsps oil
1/2 large onion, sliced thinly
200 gm prawns, shelled and deveined
200 gm calamari or sotong, scored and cut into 6 pieces
1 fish cake, sliced thinly
250 gm spaghetti, cooked
Handful beansprouts, washed
1 tbsp chopped bunga kantan (wild ginger bud)
1 stalk coriander, chopped finely

Method:
1. Mix KNORR Tom Yam Paste with water. Set aside
2. Heat oil in a pan over a medium fire. Stir-fry onion for 30 secs. Add prawns, calamari and fish cake. Mix well for 1 min. Remove, leaving oil in the pan
3. Add KNORR Tom Yam Paste mixture and cooked spaghetti to the pan. Toss until well coated
4. Add seafood mixture, beansprouts, bunga kantan and coriander. Toss again until heated through. Dish out and serve at once