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CHNG Kee's Sauce(s) Used:

• CHNG Kee’s Tom Yam Paste

Serves 4-5

Cooking Method

1. Bring water or chicken stock to boil over high heat, and add straw mushroom and CHNG Kee’s Tom Yam Paste.

2. Stir mixture well, and add prawns, squids, clams and fish fillet, and simmer till cooked.

3. Stir-in fish sauce and lime juice to taste.

4. Garnish with coriander leaf, and serve.

Ingredients

• 60 – 100 gm CHNG Kee’s Tom Yam Paste
• 150 gm prawns (deveined)
• 150 gm clams
• 150 gm fish fillet (sliced)
• 150 gm squid (sliced)
• 150 gm straw mushroom
• 2 tsp fish sauce
• 1 tbsp lime juice
• 2 L water or chicken stock
• Coriander leaf