Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, Tom Yum Linguine. one of my favorites . This time, I am going to make it a little bit unique. This will be really deliciou

The Ingredients need to make Tom Yum Linguine:

1. Prepare 12 of Shrimps Shelled Deveined,
2. Prepare 1 TSP of Baking Soda,
3. You need 1 Cup of Ice Cubes,
4. It’s 2 TBSP of Egg White,
5. Prepare 1 TBSP of Tapioca Starch,
6. Prepare 6 of Dried Scallops,
7. It’s 1 Handful of Dried Anchovies,
8. Prepare of Canola / Peanut / Vegetable Oil, For Pan Frying
9. You need 2 TBSP of Thai Chili Paste,
10. It’s of Linguine, For 1 Serving
11. You need 2 TBSP of Tom Yum Cheese Sauce,
12. It’s 1 Pinch of Green Onion Finely Sliced,
13. You need of Thai Chili Paste
14. Prepare 5 Cloves of Garlic,
15. It’s 2 of Shallots,
16. It’s 5 of Dried Red Chilies Deseeded,
17. It’s 2 TBSP of Dried Shrimps,
18. Prepare 1.5 TBSP of Tamarind Juice,
19. It’s Pinch of Sea Salt,
20. Prepare 1/2 TBSP of Fish Sauce,
21. You need 1.5 TBSP of Palm Sugar,
22. You need 1/8 TSP of Shrimp Pasta,
23. Prepare 1/8 Cup of Canola / Peanut / Vegetable Oil,
24. Prepare of Tom Yum Cheese Sauce
25. You need 1/2 TBSP of Bleached All Purpose Flour,
26. You need 1/2 TBSP of Unsalted Butter,
27. Prepare 3/4 Cup of Chicken Stock,
28. You need 1 Stalk of Lemongrass White Part Only Finely Minced,
29. Prepare 1/2 Inch of Galangal Grated,
30. You need of Kaffir Lime Leaves Chiffonade, 5
31. It’s 1/2 TSP of Garlic Powder,
32. It’s 1 of Thai Chili / Chili Padi Deseeded Finely Sliced,
33. Prepare 1.5 TBSP of Fish Sauce,
34. It’s 1/4 Cup of Gruyere Freshly Shredded,
35. Prepare 1/4 Cup of Low Moisture Mozzarella Freshly Shredded,
36. Prepare 1/2 TBSP of Parmigiano Reggiano Freshly Grated,
37. Prepare Pinch of Sea Salt,
38. It’s of Fresh Lime Zest, 1/2 Lime

Step to make Tom Yum Linguine:

1. You can use store-bought Thai chili paste or make it from scratch.

Prepare the Thai chili paste.

Preheat oven to 200 degree celsius or 400 fahrenheit.

Wrap garlic and shallot in a aluminium foil.

Wack into the oven and roast for about 30 mins or until the garlic and shallots are soft.

1. Toast dried chilies in a skillet over medium heat.

Toast until aromatic and the chilies are lightly charred.

Blitz the toasted chili under powder forms in a spice grinder.

Blitz up the dried shrimps into fine pieces in the spice grinder as well.

1. Transfer the roasted garlic, shallots, toasted chilies and shrimps into a blender.

Add in the rest of the ingredient

Blitz until smooth paste form.

Transfer into the same skillet over medium heat.

You can add 1/4 cup of water into the blender to blitz up all the leftover nooks and crannie Transfer the water mixture into the skillet.

1. Cook until most of the liquid has evaporated and it turns a darker shade of red.

Remove from heat and transfer into a sterilized jar.

It can be kept in the fridge for up to 30 day

1. Prepare tom yum cheese sauce.

In a sauce pot over medium heat, add butter and

Whisk to combine.

Continue whisking until the mixture is light brownish.

Gradually add in the chicken stock while still whisking vigorously to prevent any lump Whisk, whisk, whisk.

1. Add 2 heaped TBSP of Thai chili paste gradually while still whisking.

Whisk until well combined.

Add in the lemongrass, galangal, lime leaves, garlic powder, chili and fish sauce.

Whisk to combine well.

Add in the cheeses in batche

Switch to a spatula and mix until the cheeses are incorporated and melted.

1. Taste and adjust for seasoning with salt.

Lastly, add in lime zest and juice.

Give it a final stir, remove from heat and set aside.

1. Marinade shrimp

Transfer the shrimps into a large bowl.

Coat the shrimps well with baking soda.

Add just enuff cold water to submerge the shrimp

1. Add in the ice cube

Set aside for at least 30 min

Drain and rinse the shrimps thoroughly under running

Pat the shrimps dry with kitchen paper.

1. Place shrimps into a small bowl along with egg white and tapioca starch.

Mix and coat the shrimps well with the marinade.

Cover with cling film and marinade in fridge overnight.

1. Prepare the pasta.

Submerge scallops and anchovies in warm

Set aside to soak for 1 hr or until the scallops are soft enuff to shred by hand.

Shred the scallops as finely as you can.

In a large bowl, add shredded scallops, anchovies and marinated shrimp

1. Add in Thai chili paste.

Toss until everything is coated well with the paste.

In a skillet over medium heat, add canola oil.

Once the oil is heated up add in the seafood.

Stir fry until cook thru.

1. Before stir frying, prepare a sauce pot with enuff water to cook the pasta.

Season the water well with sea salt until the water tastes like the ocean.

Bring it up to a boil.

A key note, use 1 liter of water for every 100g of dried pasta.

1. Add in the pasta and cook just under al dente, about 1 min under.

While the pasta is almost done, the seafood should be almost done too.

Timing is crucial when cooking pasta.

1. Transfer the pasta into the skillet with the seafood.

Add in the Tom Yum cheese sauce, mix and combine well.

Add in a few splashes of the pasta water to the consistency as desired.

Transfer onto serving plate.

Garnish with a light sprinkle of green onion.

Serve immediately.

So that’s going to wrap it up with this special food Tom Yum Linguine. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!