Ingredients
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30 g Lee Kum Kee XO Sauce
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395 ml Water
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100 g San Remo Risoni Pasta
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80 g Dory, cut into 6pcs and fried
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5 pcs Shrimp, stir fried and cooked
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as needed Cooking Oil
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to taste McCormick Iodized Salt
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1 pc Salted Egg Yolk
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55 g Clara Olé Carbonara Pasta Sauce
Directions
Steps
|
1
Done
|
Dilute Lee Kum Kee XO sauce in water. |
|
2
Done
|
In a medium sauce pan, pour in diluted Lee Kum Kee XO followed by San Remo Risoni. |
|
3
Done
|
Bring to a boil and reduce to simmer, continue for 9mins or until San Remo Risoni is firm but tender. |
|
4
Done
|
Mash the salted egg yolk and mix with Clara Olé Carbonara sauce. |
|
5
Done
|
Season with McCormick iodized salt if desired. |
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6
Done
|
Arrange in a plate the cooked San Remo Risoni, fish, and shrimp and serve with the mixture of Clara Olé Carbonara and salted egg yolk on top. |
