Seafood Chow Mein
|Squid||3 Ounce, cleaned (75 g)|
|Raw prawns||3 Ounce (75 g)|
|Cornflour paste||15 Milliliter (1 tbsp)|
|Egg noodles||9 Ounce (250 g)|
|Vegetable oil||90 Milliliter (6 tbsp)|
|Mangetouts||2 Ounce (50 g)|
|Salt||1⁄2 Teaspoon (2.5 ml)|
|Light brown sugar||1⁄2 Teaspoon (2.5 ml)|
|Chinese rice wine/Dry sherry||15 Milliliter (1 tbsp)|
|Light soy sauce||30 Milliliter (2 tbsp)|
|Spring onions||2 , finely shredded|
|Stock||1 Cup (16 tbs) (Basic, if necessary)|
|Sesame oil||3 Drop (Few drops)|
1. Open up the squid and score the inside in a criss-cross pattern with a sharp knife. Cut the squid into pieces, each about the size of a postage stamp. Soak the squid in a bowl of boiling water until all the pieces curl up. Rinse in cold water and drain.
2. Peel and devein the prawns, then cut each in half lengthways.
3. Cut each scallop into 3-4 slices. Mix together the scallops, prawns, egg white and cornflour paste.
4. Cook the noodles in boiling water according to the packet instructions. Drain and refresh under cold water. Mix with about 15ml/1 tbsp of the oil.
5. Heat 30-45ml/2-3 tbsp of the remaining oil in a preheated wok. Stir-fry the mangetouts, squid and prawn mixture for about 2 minutes, then add the salt, sugar, rice wine or dry sherry, half the soy sauce and the spring onions. Blend well and add a little stock, if necessary. Remove from the wok and keep warm.
6. Heat the remaining oil in the wok and stir-fry the noodles for 2-3 minutes with the remaining soy sauce. Place in a large serving dish, pour the "dressing" on top and sprinkle with a little sesame oil. Serve hot or cold.