Nasi Goreng Tom Yam Seafood Special

Bahan

• Jasmine rice, cooked and cooled4 cups
• Large prawns, peeled and deveined150g
• Squid, cleaned and cut into rings100g
• Mussels, cleaned100g
• Shallots, finely chopped2
• Garlic, minced3 cloves
• Lemongrass, finely chopped1 stalk
• Galangal, grated1 tsp
• Thai red chilies, finely chopped2
• Tom Yam paste3 tbsp
• Coconut milk (thick)2 tbsp
• Fish sauce1 tbsp
• Lime juice1 tbsp
• Vegetable oil3 tbsp
• Lime halves (for garnish)4
• Edible flowers (optional garnish)a few
• Saltto taste
• Black pepperto taste

Langkah

1. 1

   Heat 1 tbsp of oil in a wok over high heat. Add prawns, squid, and mussels. Stir-fry until seafood is almost cooked, then remove and set aside.

2. 2

   Add the remaining 2 tbsp of oil to the wok. Sauté shallots, garlic, lemongrass, galangal, and chilies until fragrant.

3. 3

   Stir in the Tom Yam paste and cook for 1 minute.

4. 4

   Add the cooked rice and stir-fry until heated through.

5. 5

   Pour in the coconut milk, fish sauce, and lime juice. Stir well to combine.

6. 6

   Return the partially cooked seafood to the wok. Continue to stir-fry until the seafood is fully cooked and the rice is well coated.

7. 7

   Season with salt and pepper to taste. Serve hot, garnished with lime halves and edible flowers.