Ingredients
Method
- 3 T oil
- 4 calamari steaks
- 300 g shelled mussels
- 500 g prawns, sliced
- 1 onion, shelled
- 2 cloves garlic crushed
- 2 chillies, chopped
- 1 carrot finely sliced
- 1 leek, sliced
- 2 T sambal oelek or chilli paste
- 1 T shrimp paste
- 3 T ketjap manis or thick sweet soy sauce
- 1 t cumin
- 1 t coriander seeds
- 1 x 750 g pack fresh egg noodles, cooked
- sea salt and freshly ground black pepper
- 2 x 120 g packets bean sprouts
- 30 g fresh coriander
Method
Ingredients
Heat the oil in a wok then add the seafood, onion, garlic, chilli, carrot, leek, sambal oelek or chilli paste, shrimp paste, ketjap manis or soy sauce and cumin. Stir-fry for 3 minutes. Add the coriander seeds then the noodles. Season to taste.
Just before serving, add the bean sprouts and fresh coriander, and top with hot satay sauce.
Cook’s note: To make the hot satay sauce, use the recipe from this Gado-gado recipe.
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