STIR-FRIED SEAFOOD SALAD

INGREDIENTS

• 2 tablespoons honey

• 1 tablespoon light soy sauce

• 1 tablespoon oyster sauce tablespoon dry sherry

• 1 teaspoon sesame oil

• 2 teaspoons grated fresh ginger

• 1 clove garlic, crushed

• 375g uncooked king prawns, shelled

• 250g squid hoods, sliced

• 250g fresh egg noodles

• 2 tablespoons oil

• 4 green shallots, chopped

• 1 red pepper, sliced

• 230g can of sliced bamboo shoots, drained 

STIR-FRIED SEAFOOD SALAD METHOD: 

Combine honey, sauces, sherry, oil, ginger, garlic, prawns, and squid in a bowl; cover, and refrigerate for 3 hours or overnight.

The noodles should be cooked in a large pan of boiling water, uncovered, for about 10 minutes, and then drained, rinsed under cold water, and drained.

Remove seafood from the marinade, and reserve the marinade. Heat oil in a wok or pan, add shallots, pepper, and bamboo shoots, and stir over heat for 1 minute; add seafood, stir - fry until tender.

Stir in noodles and reserved marinade; stir until mixture is heated through. Remove from heat, cool; cover, and refrigerate for 2 hours before serving.

Serves 6.

Note: Salad can be made a day ahead

Storage: Covered, in the refrigerator.

Freeze: Not suitable.

Microwave: Noodles are suitable.

 

Also Read: FIVE SEAFOODS WITH FENNEL CREAM SAUCE