Preparation Time

10 minutes
Cooking Time

10 minutes
Serving Size

4 persons

Ingredients
- 250g Kimball Fettuccine, cook as per instructions on packet
- For cooking sauce (mix well):
- 4 tbsp Kimball Oyster Sauce
- 2 tbsp Kimball Chili Garlic Sauce
- 4 cups Water
- 1 tbsp Soy sauce
- 2 tbsp Cooking oil
- 120g Prawn, remove head with shell intact
- 2 pcs Fish cake, sliced
- 60g Carrot, sliced
- 2 pips Garlic, chopped
- 120g Sawi, sliced
- 140g Squid, cut into rings
- 60g Oyster mushrooms
- 1 tbsp Corn flour + 1 tbsp water
Method
- Heat up oil in a wok, pan fry prawn until golden brown. Add in fish cake, carrot, garlic and sawi. Mix well.
- Pour in cooking sauce and bring to a boil. Then, add in squid and oyster mushroom. Simmer for 30 seconds. Lastly, add in corn flour mixture and stir well.
- Place Kimball Fettuccine on serving plates, pour seafood mixture on top and serve hot.
Chef tip: For a spicy version, add in 2-3 bird’s eye chilies in step 1.