Seafood Chow Mein Recipe
Summary
Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageServings4
Interest GroupEveryday
Ingredients
| Cleaned squid - 3-4 oz (85-115 g) | ||
| Scallops | 4 | |
| Prawns | 3 Ounce | |
| Egg white | 1/2 | |
| Thick cornflour paste - 1 tablespoon | ||
| Egg noodles | 1 Pound, dried | |
| Oil | 6 Tablespoon, seasoned | |
| Mange-tout or french beans - 2-3 oz (50-85 g), topped and tailed | ||
| Salt | 1/2 Teaspoon | |
| Soft brown sugar | 1/2 Teaspoon | |
| Chinese rice wine - 1 tablespoon | ||
| Light soy sauce | 2 Tablespoon | |
| Spring onions | 2 | |
| Sesame oil - a few drops | ||
Directions
GETTING READY
1. To prepare the squid open up the squid and score the inside in a criss-cross pattern, then cut into pieces about the size of postage stamps.
2. In a bowl of boiling water soak the squid until all the pieces curl up and rinse in cold water and drain.
3. Cut each scallop into 3-4 slices.
4. Shell and de-vein the prawns and cut each in half lengthways.
5. In a bowl mix the scallops and prawns with the egg white and cornflour paste.
6. Cook the noddles in salted boiling water according to the instructions on the packet - 2-3 minutes for dried noodles or 1 minute for fresh ones - then drain and rinse under cold water.
7. Mix with a little of the oil.
MAKING
8. In a preheated wok heat about 2-3 tablespoons oil until hot, stir-fry the mange-tout or beans and seafood for about 2 minutes
9. Add the salt, sugar, wine, half of the soy sauce and about half of the spring onions.
10. Blend well and add a little stock if necessary.
11. Remove and keep warm as the 'dressing'.
12. Heat the remaining oil and stir-fry the noodles for 2-3 minutes with the remaining soy sauce.
13. Remove to a large serving dish and pour the 'dressing' on top.
SERVING
14. Garnish with sesame oil and the remaining spring onions and serve hot.
1. To prepare the squid open up the squid and score the inside in a criss-cross pattern, then cut into pieces about the size of postage stamps.
2. In a bowl of boiling water soak the squid until all the pieces curl up and rinse in cold water and drain.
3. Cut each scallop into 3-4 slices.
4. Shell and de-vein the prawns and cut each in half lengthways.
5. In a bowl mix the scallops and prawns with the egg white and cornflour paste.
6. Cook the noddles in salted boiling water according to the instructions on the packet - 2-3 minutes for dried noodles or 1 minute for fresh ones - then drain and rinse under cold water.
7. Mix with a little of the oil.
MAKING
8. In a preheated wok heat about 2-3 tablespoons oil until hot, stir-fry the mange-tout or beans and seafood for about 2 minutes
9. Add the salt, sugar, wine, half of the soy sauce and about half of the spring onions.
10. Blend well and add a little stock if necessary.
11. Remove and keep warm as the 'dressing'.
12. Heat the remaining oil and stir-fry the noodles for 2-3 minutes with the remaining soy sauce.
13. Remove to a large serving dish and pour the 'dressing' on top.
SERVING
14. Garnish with sesame oil and the remaining spring onions and serve hot.
Chef
