Seafood Mala Xiang Guo
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Seafood Mala Xiang Guo

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Level

easy
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Cooking

10 min
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Preparation

30 min
Ingredients
Servings
4
Prawns, deveined and deshelled
8
Potato vermicelli
100 g
Oyster mushrooms, sliced
100 g
Lotus roots, sliced
200 g
Broccoli, cut small florets
150 g
Beancurd stick, soaked
25 g
Potato, sliced
1
Cashew nuts, fried
1⁄4 cup
Onion, sliced
1
Chinese parsley, cut into sections
30 g
Dried chili, soaked
10
Spring onion, cut into sections
20 g
Ginger, sliced
30 g
Minced garlic
1 tbsp
Grounded dried chili
2 tbsp
Cooking oil
2 tbsp
Coriander
for garnishing
Seasoning
Knorr Mala Liquid Seasoning
2 1⁄2 tbsp
Light soya sauce
1 tbsp
Sugar
1 tsp
Hua tiao wine
1 tbsp
Pepper
How to cook
Step 1
  • Blanch prawns in boiling water for 20 seconds, set aside.
Step 2
  • Separately blanch vermicelli, sliced potato and lotus roots in boiling water for 2-4 minutes, set aside.
Step 3
  • Heat 2 tbsp of oil in a wok, fry grounded dried chili till oil changed to red oil. Sauté ginger, garlic, onion and dried chilli till fragrant.
Step 4
  • Add spring onion, chinese parsley and cook for 1 minute.
Step 5
  • Over medium-high fire, cook broccoli for 2 minutes.
Step 6
  • Add lotus roots, potatoes, beancurd sticks, oyster mushrooms, green bean vermicelli, prawns and quickly combine well.
Step 7
  • Season with all the seasonings except for hua tiao wine, taste and adjust the seasonings to your preference.
Step 8
  • Lastly, quickly stir in cashew nuts and drizzle some hua tiao wine. Garnish with some coriander and serve hot.
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