Greebocat's Deluxe Seafood Stirfry
Delicious stir fry using any combination of seafood with a hint of sweet chilli.
Delicious stir fry using any combination of seafood with a hint of sweet chilli.
- 1/2 cup water
- 2 cloves garlic
- 2 each squid tubes cut into inch diamond shapes
- 2 pieces snapper or similar fish cut into inch cubes
- 6 each scallops
- 6 each shrimp peeled raw
- 1 ea onion chopped chinese style
- 1 8-oz pack hokkien noodles
- 1/4 cup sweet chilli sauce
- 2 tbsp peanut oil
- 2 tbsp heavy soy sauce
- 1 tsp fish sauce
- 1 handful mixed vegies chopped (i used butter beans, red bell pepper)
- 2 tbsp corn flour
- Carbohydrate 79.1569999998253 g
- Cholesterol 109.12 mg
- Fat 17.0008999999995 g
- Fiber 1.11000002503395 g
- Protein 20.0495999997571 g
- Saturated Fat 2.80977999999986 g
- Serving Size 1 1 Serving (262g)
- Sodium 1073.69874962944 mg
- Sugar 78.0469999747913 g
- Trans Fat 1.6956699999999 g
- Calories 548 calories
Step-by-step
- Mix all sauces, garlic, water and cornflour in bowl. Set aside.
- Heat peanut oil in pan or wok, and fry seafood in small batches. Set aside.
- Add more peanut oil ( 1 tbs should do) and stirfry vegies untill cooked but still crunchy.
- Add sauce mix and bring to simmer, add hokkien noodles and simmer two minutes.
- Add seafood and heat through. Like all chinese food do not over cook. Prepare all ingrediants first so you can work quickly.
Did the squid turn into rubber bands halfway through dinner? High-heat stir-frying demands absolute precision, particularly when handling a mixed protein pan. Squid tubes require intense heat for barely sixty seconds before tightening into chewiness. Snapper cubes demand equal care, flaking apart if agitated too aggressively. Fry the seafood in small batches using high-smoke-point peanut oil heated to 400 degrees Fahrenheit. Overcrowding the pan releases too much moisture, causing the protein to steam instead of searing. Keep vegetables crisp-tender by removing them from the wok the moment they turn vibrant. Combine the heavy soy sauce, sweet chilli sauce, fish sauce, and corn flour slurry thoroughly before pouring it over the hokkien noodles. The corn flour gelatinizes at roughly 200 degrees Fahrenheit, thickening the liquid into a glossy coating without scorching the garlic. Leftover noodles absorb excess sauce rapidly during refrigeration, softening significantly by day two. Store portions in an airtight glass container for up to 48 hours. Reheat leftovers gently in a skillet with one tablespoon of water to loosen the starch molecules.
