Ingredients
500g farfalle (or any pasta you prefer)
1 onion, diced
1 stalk of lemon grass, chopped (you may omit or use less)
Prawns, de-shelled except the tails (I used 16 medium sized ones). Save the shells !
500ml prawn stock (by washing and boiling the prawn shells in around 500ml water)
3-4 tbsp of Tom Yam paste (you may use less or more, depending on your liking)
Fish cake, sliced (note: instead of fish cakes you can use diced chicken)
Frozen crabmeat (thaw by soaking in water for around an hour). I'm not sure the quantity but I think the packet I bought is 500g
Method
1. Boil the pasta according to instructions on the packet, until al dente.
2. Put the Tom Yam paste into 120ml of prawn stock and stir (keep the remainder prawn stock to add to the pasta at the end, just in case you find it too dry)
3. Fry the onions and lemon grass in oil, until soft.
4. Add the prawns and fry until pink
5. Add the crab meat and fish cakes and fry for a little while only
6. Add the Tom Yam paste (from #2 above) and stir fry everything for around 2-3 mins
7. Add the cooked pasta and mix everything together.
8. Add more prawn stock if you find the pasta too dry.
9. Garnish with chopped parsley.