Tom Yum Linguine

Updated: Aug 10

Just had my med review yesterday and the results aren't that promising. I still have to continue the given prescription until my blood levels are stable. Anyway, I didn't have the time nor energy to make a burger and I still have some leftovers from my Tom Yum grilled pizza, so I figured why not make a Tom Yum pasta? I usually freeze my pizza cheese sauce. It will come very handy whenever I decided to whip something easy and fast.

When it comes to pasta, it has to be dried. When it comes to noodles, it has to be freshly handmade. That's weirdly me. Lol! Fresh pasta just doesn't have that chewy springy texture as compared to dried pasta. Most restaurants will agree with me on that. I was supposed to serve this pasta with some fresh scallops and good quality anchovies, but those cost quite a lot of money here. I opted for dried ones instead. If you have the luxury of having those fresh at affordable prices, why not? You are in fact the master of your pasta.

I agree that pasta is probably the easiest dish to make, but it is also the hardest to get it right. Timing is very crucial. Cos you have to cook the pasta just before al dente and transfer it into a skillet to cook again to allow the sauce can mingle well together. The most important thing is not adding olive oil into the pasta water. It will prevent the sauce from coating with the pasta. And do not discard the pasta water away. That is seasoned starchy water which is the key element to homogenize the sauce and pasta into 1. Anyway, I hope you will give this recipe a try.

Ingredients:

(Serves 1)

  • Shrimps Shelled & Deveined, 12

  • Baking Soda, 1 TSP

  • Ice Cubes, 1 Cup

  • Egg White, 2 TBSP

  • Tapioca Starch, 1 TBSP

  • Dried Scallops, 6

  • Dried Anchovies, A Handful

  • Canola / Peanut / Vegetable Oil, For Pan Frying

  • Thai Chili Paste, 2 TBSP

  • Linguine, For 1 Serving

  • Tom Yum Cheese Sauce, 2 TBSP

  • Green Onion Finely Sliced, A Pinch

Equipment:

  • Large Sauce Pot

  • Cast Iron Skillet / Pan

Directions:

  1. Please visit my "My Grilled Pizza: The Tom Yum" page for the Thai chili paste and Tom Yum cheese sauce recipes.

  2. Marinade shrimps.

  3. Transfer the shrimps into a large bowl.

  4. Coat the shrimps well with baking soda.

  5. Add just enuff cold water to submerge the shrimps.

  6. Add in the ice cubes.

  7. Set aside for at least 30 mins.

  8. Drain and rinse the shrimps thoroughly under running water.

  9. Pat the shrimps dry with kitchen paper.

  10. Place shrimps into a small bowl along with egg white and tapioca starch.

  11. Mix and coat the shrimps well with the marinade.

  12. Cover with cling film and marinate in the fridge overnight.

  13. Prepare the pasta.

  14. Submerge scallops and anchovies in warm water.

  15. Set aside to soak for 1 hr or until the scallops are soft enuff to shred by hand.

  16. Shred the scallops as finely as you can.

  17. In a large bowl, add shredded scallops, anchovies and marinated shrimps.

  18. Add in Thai chili paste.

  19. Toss until everything is coated well with the paste.

  20. In a skillet over medium heat, add canola oil.

  21. Once the oil is heated up add in the seafood.

  22. Stir fry until cook thru'.

  23. Before stir frying, prepare a sauce pot with enuff water to cook the pasta.

  24. Season the water well with sea salt until the water tastes like the ocean.

  25. Bring it up to a boil.

  26. *A keynote, use 1 liter of water for every 100g of dried pasta.*

  27. Add in the pasta and cook just under al dente, about 1 min under.

  28. While the pasta is almost done, the seafood should be almost done too.

  29. *Timing is crucial when cooking pasta.*

  30. Transfer the pasta into the skillet with the seafood.

  31. Add in the Tom Yum cheese sauce, mix and combine well.

  32. Add in a few splashes of the pasta water to the consistency as desired.

  33. Transfer onto a serving plate.

  34. Garnish with a light sprinkle of green onion.

  35. Serve immediately.

#pasta #linguine #tomyum #seafood #scallop #shrimps

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