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Seafood Chow Mein

Chinese.wok's picture
Ingredients
  Squid 4 Ounce, cleaned (85 - 115 Gram)
  Fresh scallops 4
  Uncooked prawns 3 Ounce (85 Gram)
  Egg white 1⁄2
  Cornflour paste 1 Tablespoon (Thick)
  Egg noodles/9 ounce dried egg noodles 1 Pound (Fresh, 450 Gram)
  Seasoned oil 6 Tablespoon
  Mange tout/French beans 3 Ounce, topped and tailed (50 - 85 Gram)
  Salt 1⁄2 Teaspoon
  Soft brown sugar 1⁄2 Teaspoon
  Chinese rice wine 1 Tablespoon
  Light soy sauce 2 Tablespoon
  Spring onions 2 , finely shredded
  Sesame oil 2 Drop
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Seafood
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
4

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