How to make it

  • prepare all items before commencing cooking, cooking will occur quickly so be ready!
  • Open wine and pour a big glass (after you have cut everything up of course)
  • Place a large wok (needs to be very big) on high heat and melt the ghee
  • Drain the water chestnuts, and pour into the ghee
  • Add the cumin, ground coriander, tumeric and paprika and fry in oil until fully absorbed and fragrant (dont overcook)
  • Add ginger, chilli and lemon grass stir, dont allow to burn
  • Turn heat down
  • add juice of 1 lime and half the cilantro
  • Add diced albacore and cook till grey
  • Pour in 2 cans of coconut milk
  • bring to simmer - should have a red tinge to it from the paprika and chili (if not too much tumeric, no biggy, only aesthetics, but can add more paprika)
  • Slowly bring to simmer
  • Taste the broth, add stock and oyster sauce to taste, add juice of other lime if needed
  • Add sliced capsicum, snow peas, scallops, prawns, squid in that order - ready when prawns are pink
  • place the hokkein noodles in 4 big bowls
  • spoon seafood and broth over noodles - ensure there is plent of seafood and well divided * keep some broth
  • garnish with bean sprouts, fried shallots and rest of cilantro
  • Drink with rest of sauv blanc, and a nice crisp asian beer (ice cold) for those who dont like wine
  • *the broth is amazing the next day, drain through a sieve and cook some flaky white fish in it, makes and awesome soup

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    " It was excellent "
    cuzpat ate it and said...
    Sound good!!!
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