Bihun Frutty Di Mare

Published on 19th December 2024

Recipe Rating

2 pcs BIHUN JAGUNG URAI
300 g prawns, deshelled, deveined and leave head intact
200 g mussels, cleaned
250 g squids, scored in criss-cross pattern on the surface and cut into bite-size
1 tbsp oil
1 onion, minced
5 cloves garlic, minced
1 tsp salt
1 tsp pepper
250 g cherry tomatoes, halved
100 g spinach
200 ml fish stock
2 tbsp vinegar
1 tsp dried oregano
1 tbsp fresh parsley, chopped
Garnish:
Grated Parmesan cheese
Fresh parsley

1. Cook BIHUN JAGUNG URAI according to instructions on pack. Set aside.
2. Heat oil in a big pan with medium heat. Sauté 2 cloves of minced garlic until fragrant.
3. Add prawns, clams and squids into the pan. Pour 50 ml fish stock and cover the pan. Cook until seafood is done and clams are opened. Take out cooked seafood from the pan and set aside.
4. In the same pan, heat a little oil and sautè onion with remaining 3 cloves of minced garlic until fragrant. Add cherry tomatoes and cook until tomatoes are softened.
5. Pour vinegar and remaining 150 ml of fish stock. Let it simmer until the sauce thickens.
6. Add dried oregano, parsley, salt and pepper as needed. Mix well.
7. Put seafood back into the pan and stir well with the sauce.
8. Add BIHUN JAGUNG URAI and spinach into the pan. Stir well until bihun is well coated with the sauce and all the ingredients are mixed well.
9. Serve Bihun Frutti di Mare on a serving plate, sprinkle with Parmesan cheese and fresh parsley.

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