Squids, fish and green prawns in a hot Singaporean curry sauce makes for a perfect delicious winter warmer.
Cooking Time: 15mins - 30mins
Total time: 30mins - 60mins
Cuisine: Malaysian & Singaporean
1 can Yeo's Singapore Hot Curry Sauce
4 tbsp cooking oil
80g onion (chopped)
10 green prawns (peeled and deveined)
2 fish fillets (cut 10cm)
2 tomatoes (quartered)
to taste salt (to taste)
- Clean and cut the squids to desired size. Cut criss-cross lines on the squid slices.
- Fry onions in hot oil until brown.
- Add rest of the seafood and tomatoes. Stir-fry until almost cooked.
- Add in Singapore hot curry sauce and bring to the boil. Serve hot.