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Seafood Mala Xiang Guo

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Level

easy

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Cooking

10 min

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Preparation

30 min

Ingredients

Servings

4
Prawns
deveined and deshelled
8
Potato Vermicelli
100 g
Beancurd Stick
soaked
25 g
Potato
sliced
1
Oyster Mushrooms
sliced
100 g
Lotus Roots
sliced
200 g
Broccoli
cut small florets
150 g
Chinese Parsley
cut into sections
30 g
Spring Onion
cut into sections
20 g
Coriander
for garnishing
Onion
sliced
1
Ginger
sliced
30 g
Garlic
minced
1 tbsp
Dried Chili
grounded
2 tbsp
Dried Chili
soaked
10
Cashew Nuts
fried
1⁄4 cup
Cooking Oil
2 tbsp
Seasoning
Mala Liquid Seasoning
2 1⁄2 tbsp
Light Soya Sauce
1 tbsp
Hua Tiao Wine
1 tbsp
Sugar
1 tsp
Pepper

How to cook

Blanch ingredients

  • Blanch prawns in boiling water for 20 seconds, set aside.
  • Separately blanch vermicelli, sliced potato and lotus roots in boiling water for 2-4 minutes, set aside.

Start cooking

  • Heat oil in a wok, fry grounded dried chili till oil changes to a red oil.
  • Saute ginger, garlic, onion and dried chilli till fragrant.
  • Add spring onion, chinese parsley and cook for 1 minute.
  • Over the medium-high fire, cook broccoli for 2 minutes.
  • Add lotus roots, potatoes, beancurd sticks, oyster mushrooms, vermicelli, prawns and quickly combine well.
  • Season with all the seasonings except for hua tiao wine, taste and adjust the seasonings to your preference.
  • Lastly, quickly stir in cashew nuts and drizzle some hua tiao wine. Garnish with some coriander and serve hot.
  • Garnish with some coriander and serve hot.
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