Ingredients
1 tsp sesame oil
1 tbsp rice bran oil
3 shallots, chopped
3 cloves garlic, minced
1 onion, sliced
600 ml coconut milk
3 tbsp SIDS RASPBERRY VINEGAR
1 lemon grass stalk, chopped
4 kaffir lime leaves
4 red chillies, deseeded & chopped
300 ml fish stock
2 tsp sugar
2 tomatoes, halved & sliced
2 tbsp fish sauce
1 tsp tomato paste
300 g shelled clams or pipi
4 tiger prawns, shelled
120 g squid rings
400 g straw mushrooms, drained
10 basil leaves
Directions
Fry shallots and garlic in a mixture of sesame & rice bran oils, until softened but not brown. Add onion, coconut milk, SIDS RASPBERRY VINEGAR, lemon grass, lime leaves, chillies, stock and sugar then boil for 2 minutes. Reduce heat then add tomato, fish sauce, paste and simmer for 5 minutes. Add seafood and mushrooms then simmer for 5 minutes until prawns turn pink. Stir in basil leaves.
Serve with rice noodles.
