Recipe: Seafood Amok

Chef Tiw Rakarin from Mekong (Kensington Street, Chippendale, Sydney) shares a taste of what you will find when you dine at the restaurant with this recipe. Have a go at this Seafood Amok at home:

Seafood Amok


150g Barramundi fillet
2 fresh King prawns
2 fresh scallops
4 pipis
3 tbsp white wine
1 tbsp butter


(Seafood Amok – Photography by Lauren Commens)


¼ cup cream
½ tbsp curry powder
½ tsp Chinese wine
1 ½ pork broth
1 tsp white sugar
1 tbsp oyster sauce
½ tbsp soy sauce
1 tsp white pepper
1 egg


Heat oil in a pan on medium heat. Place all seafood in pan and cook for 3 minutes.
Add white wine and butter and keep cooking in pan for another 3 minutes, or until half-cooked.
Mix all sauce ingredients in a small bowl, and set aside.
Place wok on low heat. Add sauce, followed by seafood. Cook for 1 minute on low, then increase to high heat for 2 minutes.
Add egg and stir until cooked.

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