Thursday, 26 February 2009
I got the original recipe from SIS UMMI’S Blog but have changed the quantities of her recipe to compensate for the amount of seafood and meat that I used. She used prawns and squid in her recipe but as Mr G had made a fresh batch of CHINESE BBQ PORK or CHAR SIEW (click on the link for my recipe), I decided to add some of it to the dish too. You don’t have to add the CHAR SIEW.
Here’s how I made mine.
500 g small squid – cleaned and cut into rings
12 large green prawns
250 g sliced CHAR SIEW (click for my post on CHAR SIEW)
500 g ‘Hard’ vegetables of choice – I used snow peas, baby corn, French beans and carrots
1 large onion – sliced
4 cloves garlic – minced
Thumb size ginger – sliced fine
2 large red chillies – sliced
10 birds eye chillies – smashed slightly (I used 5 cayenne chillies)
3 stalks lemon grass – cut into three and bottom part smashed
Mix together in a measuring cup or bowl – 5 tbsp each of oyster sauce, chilli sauce (I used Yeo’s) and tomato sauce
4 full lime leaves – torn into pieces
1 tsp sugar – Optional
Salt to taste
Blanch vegetables in boiling water for 1 min. Drain and set aside.
Heat 2 to 3 tbsp oil in a wok and fry the garlic, ginger and onion until fragrant (1 min or so). Add in the chillies and lemon grass and fry for another 2 minutes or so.
Add in the blended sauces, followed by the squid and prawns. Cook for two mins and add in the vegetables and CHAR SIEW. When the seafood and vegetables are nearly done, add seasoning and lime leaves. You may add some water here (1/4 to 1/2 a cup) if you want extra gravy.
Check seasoning, add in sliced chillies, turn off heat and serve immediately with steaming boiled rice. Yum yum!