Name: Seafood Lomi
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: Filipino
Ingredients: 500 g Lomi or any thick egg noodles; 10 pcs squid balls, cut in half; 12 pcs large prawns; 12 pcs green-lipped mussels, cleaned; 12 pcs small squid, sliced; 6 pcs kani (crab sticks), sliced; 1/4 head Chinese cabbage, shredded; 1 large carrot, julienned; 6 cups seafood or shrimp stock; 2 tbsp cornstarch; 3 eggs, beaten; 6 cloves garlic, minced; 1 shallot, finely chopped; Oil; Pepper; Fish sauce; Chopped spring onions, for garnish; Fried garlic, for garnish

Description

Indulge in our Seafood Lomi, a flavourful twist on a classic comfort dish. Packed with prawns, squid, mussels, and more in a rich seafood broth.

Ingredients

Units Scale

500 g Lomi or any thick egg noodles
10 pcs squid balls, cut in half
12 pcs large prawns
12 pcs green-lipped mussels, cleaned
12 pcs small squid, sliced
6 pcs kani (crab sticks), sliced
1/4 head Chinese cabbage, shredded
1 large carrot, julienned
6 cups seafood or shrimp stock
2 tbsp cornstarch
3 eggs, beaten
6 cloves garlic, minced
1 shallot, finely chopped
Oil
Pepper
Fish sauce
Chopped spring onions, for garnish
Fried garlic, for garnish

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Instructions

In a pot, pour seafood stock and bring to a boil. Add the mussels and cook until they open. Once cooked, remove the mussels from the pot and set aside. Reserve seafood stock.
Cook the Lomi noodles according to the package instructions. Once cooked, drain and rinse with tap water, then set aside.
In a separate pot, heat oil over medium heat. Add minced garlic and chopped shallots, and sauté until fragrant.
Add the squid balls to the pot and fry until lightly browned.
Pour the seafood stock into the pot and bring it to a boil.
Add the prawns, kani, and squid to the pot, and simmer for an additional 3 minutes.
In a small bowl, mix cornstarch with water to create a slurry. Pour the slurry into the pot and simmer for 2 minutes to thicken the broth.
Add the cooked Lomi noodles, julienned carrots, and shredded Chinese cabbage to the pot. Bring it to a boil again, adding water if necessary to achieve your desired consistency.
Once boiling, turn off the heat and slowly pour the beaten eggs into the pot while continuously stirring to create egg ribbons.
Season the Seafood Lomi with pepper and fish sauce according to taste.
Serve the Seafood Lomi in bowls, arranging the cooked mussels on top. Garnish with chopped spring onions and fried garlic before serving.

Notes

You can make your own seafood stock by boiling clams, mussels, and prawn shells in water together.