
Seafood Mala Xiang Guo
Level
easy
Cooking
10 min
Preparation
30 min
Ingredients
Servings
4
Prawns deveined and deshelled | 8 |
Potato Vermicelli | 100 g |
Beancurd Stick soaked | 25 g |
Potato sliced | 1 |
Oyster Mushrooms sliced | 100 g |
Lotus Roots sliced | 200 g |
Broccoli cut small florets | 150 g |
Chinese Parsley cut into sections | 30 g |
Spring Onion cut into sections | 20 g |
Coriander for garnishing | |
Onion sliced | 1 |
Ginger sliced | 30 g |
Garlic minced | 1 tbsp |
Dried Chili grounded | 2 tbsp |
Dried Chili soaked | 10 |
Cashew Nuts fried | 1⁄4 cup |
Cooking Oil | 2 tbsp |
Seasoning | |
Mala Liquid Seasoning | 2 1⁄2 tbsp |
Light Soya Sauce | 1 tbsp |
Hua Tiao Wine | 1 tbsp |
Sugar | 1 tsp |
Pepper |
How to cook
Blanch ingredients
- Blanch prawns in boiling water for 20 seconds, set aside.
- Separately blanch vermicelli, sliced potato and lotus roots in boiling water for 2-4 minutes, set aside.
Start cooking
- Heat oil in a wok, fry grounded dried chili till oil changes to a red oil.
- Saute ginger, garlic, onion and dried chilli till fragrant.
- Add spring onion, chinese parsley and cook for 1 minute.
- Over the medium-high fire, cook broccoli for 2 minutes.
- Add lotus roots, potatoes, beancurd sticks, oyster mushrooms, vermicelli, prawns and quickly combine well.
- Season with all the seasonings except for hua tiao wine, taste and adjust the seasonings to your preference.
- Lastly, quickly stir in cashew nuts and drizzle some hua tiao wine. Garnish with some coriander and serve hot.
- Garnish with some coriander and serve hot.
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