Straight to the recipe ...

15 ea Medium Prawns - peeled and remove the skin and head ( but do not throw coz we need them for the soup).
1 big cuttlefish - cut horizontally with 2 cm width
10 Fish ball
8 button mushroom - devcide in to 2
100 grm Tofu (special for stock)
11/4 ltr water
4 lemon leaves
2 lemon grass - beat
4 tbl light soya sauce
3 tbs lemon juice
salt and sugar
5 chili padis - beat

Finely pounded ingr :
5 red chilies
4 red onions
4 cloves garlics
1 tsp shrimp paste ( belacan)


Direction : Boil the prawn skin and head with 11/4 water , sifted.
stir fry the finely pounded ingr until fragrant before adding them to the boiled prawn stock .add lemon leaves and lemon grass .
add ligth soya sauce , salt , sugar and lemonjuice . cooked with small fire until boiled.
Add prawn , cuttlefish , fish ball , mushroom , tofu and chili padi .

Note : Do not over cook the seafood ,just until the color change you can off the fire already .
The taste a bit similar to famous Tong yam .