Squid ink pasta with laksa sauce recipe

Serves 4 to 6

INGREDIENTS
3 tbsp Sunbeam Canola Oil
3 tbsp chopped garlic
1 cup King Fisher Frozen Shrimp, thawed
1 cup Okaido Frozen Squid Rings, thawed
½ packet Hai’s Instant Laksa Paste
200ml Kara UHT Natural Coconut Cream
400g Morelli Pasta with Black Squid Ink

DIRECTIONS
1 Cook the squid ink pasta until al dente, following the instructions on the packet. Set aside.
2 Heat the canola oil in a hot pan. Add the garlic and stir-fry over medium heat for 2min, until golden.
3 Add the prawns and stir-fry for 1min.
4 Add the squid rings and laksa paste. Cook for 3min.
5 Lower the heat and stir in the coconut cream. Simmer for 3min.
6 Add the pasta and toss to coat it evenly with the sauce. Serve immediately.

*All ingredients are available at major supermarkets in Singapore.

This article was originally published in Simply Her May 2012.