Kerabu Spaghetti

Ingredients
· 200g spaghetti
· 2 squids, cut into slices
· 150g small prawns, shell but leave tails intact
· 1/2 tsp salt
· 1/4 tsp pepper
· 100g beansprouts
· 50g dried prawns, soaked and pounded
· 3 tbsp sambal belacan (you can make your own of buy it from the wet market or supermarket)

Finely slice:
· 10 shallots
· 2 stalks lemon grass
· 10 cilipadi
· 1 galangal flower (bunga kandan)
· 5 kaffir lime leaves (daun limau purut)Sauce:
· 4 tbsp lime or lemon juice
· 2 tbsp sugar
· 1 1/2 tbsp light soya sauce
· 2 tbsp fish sauce (Nampla)
· 1 tbsp sesame oil

Garnishing:
· Chopped spring onions and coriander leaves
· Toasted peanuts

Method
Cook spaghetti in plenty of boiling water with 1 tsp salt and 1 tsp oil for 10 minutes of until tender. Drain. Season squid and prawns with salt and pepper. Bring water to a boil in a deep saucepan. Blanch beansprouts, then drain. Blanch squid and prawns, then drain. Combine all the sauce ingredients in a mixing bowl. Stir in dried prawns, sambal belacan and sliced ingredients. Blend well. Add beansprouts, squid, prawns and spaghetti. Mix well. Dish out and serve with garnishing.