Seafood Lomi

Ingredients for Seafood Lomi

• 500 g lomi or other thick egg noodles
• 10 squid balls, halved
• 12 large prawns
• 12 green-lipped mussels, cleaned
• 12 small squid, sliced
• 6 kani, sliced
• 1/4 head Chinese cabbage, shredded
• 1 large carrot, julienned
• 6 cups seafood or shrimp stock
• 2 tablespoons cornstarch
• 3 eggs, beaten
• 6 cloves garlic, minced
• 1 shallot, finely chopped
• Oil, for cooking
• Pepper, to taste
• Fish sauce, to taste
• Chopped spring onions, for garnish
• Fried garlic, for garnish

How to cook Seafood Lomi

1. 1.Bring the seafood stock to a boil. Cook mussels until opened; remove them and reserve both mussels and stock.
2. 2.Cook lomi according to package directions, then drain, rinse, and set aside.
3. 3.Heat oil over medium heat. Sauté garlic and shallot until fragrant, then fry squid balls until lightly browned.
4. 4.Add stock and bring to a boil. Add prawns, kani, and squid; simmer for 3 minutes.
5. 5.Mix cornstarch with water, stir it into the broth, and simmer 2 minutes until thickened. Add noodles, carrot, and cabbage; return to a boil.
6. 6.Turn off heat and slowly stir in beaten eggs. Season with pepper and fish sauce; top with mussels, spring onions, and fried garlic.