綠咖喱海鮮湯

自製價$72
材料：2人分量
綠咖喱漿1樽、濃椰漿2湯匙、墨魚仔4両、蝦4両、蜆約半磅、蟹1隻、拉麵1個、香草少許

烹飪心得：
1.蜆肉可選用急凍的或新鮮的，不過用新鮮的蜆肉煮湯會更鮮甜。
2.煮鮮蝦及蜆，必須將之煮至熟透，方可加入湯中再煮。
3.墨魚仔煮半熟，先再加入湯中煮，避免墨魚仔因煮得過熟，入口變得韌。
4.炸好的拉麵，最好將之整碎才吃，方便入口。

製法：

GreenCurrySeafoodSoup
Ingredients:
1bottlegreencurrypaste,2Tbspcoconutmilk,4taelsbabyoctopus,4taelsshrimp,1/2lb.clams,1crab,1pc.noodle,someherbs

Method:
1.Washclamsandbabyoctopus.Peelandremovetheintestinefromshrimp,thenwash.Washcrabwithabrush.
2.Cookbabyoctopusinalittleoilwithclillitill50%done,takeout.Cookshrimpsandclamsinoilwithchillitilldone,takeout.
Deeffrynoodleinboilingoiltillcrispy,takeoutanddrain.
3.Heatcurrygreenpasteandpourin5bowlsofwater,bringtotheboil,addcoconutmilkandherbs.
4.Pourintoapot,addtheseafoodandsimmerforanother5mins.Servewithcrispynoodle.