5 medium-sized prawns, trimmed but with shells intact
300g soaked cuttlefish
4cm piece ginger, lightly bruised
1 tsp Chinese rice wine
200g sea cucumber, sliced
2 cloves garlic, chopped
4 slices young ginger
2 tbsp oil
1 tbsp sesame oil
4 pieces dried chillies, cut into 3cm lengths, remove seeds and rinse well
1 stalk spring onion, cut into 3cm lengths
Sauce ingredients (combined):
1 tbsp oyster sauce
1/2 tbsp light soy sauce
1/2 tsp dark soy sauce
1/2 tbsp sugar
1/4 tsp salt or to taste
1 tsp Hua Tiew wine (optional)
1 1/2 cups chicken stock or water
Corn flour mixture:
2 tsp corn flour
2 tbsp water
Wash cuttlefish. With a sharp knife, make criss-cross cuttings on the inside surface of cuttlefish. (The cuttlefish will curl up with an attractive pattern when cooked.) Cut the cuttlefish into bite-sized pieces. Blanch in boiling water for a minute then drain and set aside.
Heat wok (without oil) and put in sea cucumber slices and ginger. Stir-fry until almost all the water has evaporated (this takes about five to six minutes) then add in rice wine and toss. Remove sea cucumber and discard ginger. Set aside for use later.
Heat oil in a wok until hot then stir-fry the dried chillies for a few seconds. Dish out the chillies, leaving the oil in the wok.
Heat up the oil again, add in sesame oil and lightly brown garlic and ginger. Put in the mushrooms and stir-fry for one to two minutes. Return the prepared sea cucumber to the wok and add in combined sauce ingredients. Bring the sauce to a boil then lower the heat and simmer for about 30 to 40 minutes.
Add the rest of the ingredients except cuttlefish and bring to a boil. Thicken sauce with corn flour. Add the cuttlefish, dried chillies and spring onion. Toss to blend well. Transfer to serving dish and serve hot.