Chef Tiw Rakarin from Mekong (Kensington Street, Chippendale, Sydney) shares a taste of what you will find when you dine at the restaurant with this recipe. Have a go at this Seafood Amok at home:
150g Barramundi fillet
2 fresh King prawns
2 fresh scallops
3 tbsp white wine
1 tbsp butter
(Seafood Amok – Photography by Lauren Commens)
¼ cup cream
½ tbsp curry powder
½ tsp Chinese wine
1 ½ pork broth
1 tsp white sugar
1 tbsp oyster sauce
½ tbsp soy sauce
1 tsp white pepper
Heat oil in a pan on medium heat. Place all seafood in pan and cook for 3 minutes.
Add white wine and butter and keep cooking in pan for another 3 minutes, or until half-cooked.
Mix all sauce ingredients in a small bowl, and set aside.
Place wok on low heat. Add sauce, followed by seafood. Cook for 1 minute on low, then increase to high heat for 2 minutes.
Add egg and stir until cooked.
Hi, I’m Anna the Editor of Beauty and Lace. This website was my first baby and since its launch, I’ve gained three kids, a husband, and a puppy! We want to keep this space positive, we are all about sharing the things we love – and avoiding the things we don’t. Happy reading x