SEAFOOD SPAGHETTI WOKU WITH TOMATO
A delicious fusion Indonesian-Italian dish combining tropical flavours in a classic pasta dish. You can substitute chicken instead, or for vegetarians and vegans, use tempeh and tofu. And it takes less than 20 minutes!
Salt to taste
165gr peeled tiger prawns (slit the back of the prawn to remove the thin vein)
400gr lightly smoked salmon, cut into bite sized pieces
400 gr Fresh mussels (optional)
For the sauce:
1 medium onion, peeled and chopped finely
30 gr (2 teaspoons) RASAKU turmeric paste - you can add more if you prefer a spicier result
400 gr tin of chopped Italian tomatoes
100 - 150ml water
40 gr (2) spring onions, sliced thinly
A medium bunch of basil
2 tablespoons of sunflower oil or olive oil
Juice of half a lime
Salt and black pepper to taste
For the spaghetti, bring 2 litres of water to the boil adding 1 tablespoon of salt – and follow the instructions on the pack.
While the pasta is cooking, heat a large frying pan or wok, add the oil and sauté the chopped onion for 2-3 minutes over a medium heat until soft.
Add the RASAKU turmeric paste, cook for one minute, add the tomatoes and water, bring to the boil and simmer over low heat. Season with salt to taste and add more paste if you wish, to find the right level of spiciness to suit you.
By now you should be in the middle of cooking the pasta (normally cooking takes 10-12 minutes in total)
Continue to simmer the tomato mixture over a medium heat and add the mussels
About 4 minutes before the pasta is ready season the salmon and prawns with salt and black pepper and add to the tomato mixture.
Add the sliced spring onion, torn basil and lime juice. Turn the salmon after 2 minutes and mix well gently. Check the taste one more time.
Serve: divide the pasta into four dishes, adding the seafood mixture on top. Garnish with basil leaves.