- 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.