FRIED SPICY SPAGHETTI ALA MAMAK

120g spaghetti 1/2 onion, sliced 1/2 small tomato, cut into wedges. 2 stalks Chinese mustard greens (choy sum), cut into sections 1 tbsp sliced red chilli 1 tbsp sliced green chilli 1 cooked potato, peeled and cut into wedges a handful of beansprouts 2 large prawns, blanched till cooked through (A) 3 tbsp oil 1 tsp chopped garlic 2 tbsp chilli paste 1/4 tsp belacan stock powder 1/4 tsp anchovy stock powder Seasoning (B) 1 tsp sugar 1/4 tsp salt or to taste 2 tbsp tomato ketchup 1 tsp fish sauce

1/4 tsp thick soy sauce

Garnishing

Adequate fried crispy shallot crisps

1 piece beancurd, deep-fried and sliced into thin slices some coriander leaves

1 calamansi lime, cut into halve

Cook spaghetti in a pot of boiling water with a pinch of salt and some olive oil until pasta is al dente. Dish out, strain well and set aside.

Heat 3 tablespoons oil and add chopped garlic, fry till golden. Add chilli paste, anchovy stock powder and belacan powder. Saute till fragrant. Stir in seasoning (B) and stirfry well. Dish out the sauce and set aside.

Heat 1 tablespoon olive oil in a wok, add onion, tomato and mustard greens. Stir-fry over high heat briefly. Stir in 2-3 tablespoons prepared sauce and stir-fry well to combine.

Put in spaghetti and fry for a minute then add both types of chillies, potato and beansprouts. Toss and fry briskly over high heat until fragrant. Add prawns and toss evenly. Cook for 30-40 seconds and dish out into serving plates.