
Seafood Mala Xiang Guo
Level
easy
Cooking
10 min
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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