• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
Print

Recipe Ingredient

  • 250g squids, cleaned and cut into halves
  • 200g tiger prawns, shelled but with tails intact; cut butterfly style
  • 150g cauliflower, cut into florets
  • 150g carrots, cut into desired shapes
  • 75g wood fungus, soaked until plumped up; cut into bite-sized pieces
  • 200g wet cuttlefish, cut into bite-sized pieces and scored
  • 1 tsp sesame oil
  • 1 tbsp oil
  • 1/2 tsp chopped ginger
  • 1 tsp chopped garlic
  • Seasoning:
  • 1 tbsp {Lee Kum Kee} Premium oyster sauce with dried scallops
  • 1 tbsp light soy sauce
  • 1/2 tsp sesame oil
  • 1/2 tsp chicken stock granules
  • 1/2 tsp sugar
  • Dash of pepper
  • 1 tsp {Shao Hsing Hua Tiau} wine
  • 2 tbsp water
  • Thickening (combined):
  • 1 tsp cornflour
  • 1 tbsp water

Instructions

  1. Bring a pot of water to a rolling boil, add a few drops of oil and a dash of sugar. Scald cauliflower in the hot water for 3 to 4 minutes. Remove, drain and soak in cold water for 4 to 5 minutes. Add carrots to the hot water and scald for 2 to 3 minutes. Drain and do the same as for cauliflower.
  2. Heat oil and sesame oil in a wok, fry ginger till fragrant then add in garlic and saute till almost golden. Add prawns, squids, cuttlefish and the rest of the vegetables. Mix in seasoning and fry briskly for 4 to 5 minutes. (Do not overcook vegetables.) Stir in thickening and add a dash of sesame oil for glaze.
  3. Dish out and serve immediately.

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *