Stir-fried seafood on crispy noodles (Chinese cooking for Australians)

 

For 4 servings

• 90 gr rice stick noodles
• 250 gr frozen or fresh sea scallops
• 125 gr frozen or fresh lobster meat 
• 185 gr raw medium prawns, peeled
• ½ green pepper, cut into long shreds
• 1 shallot, cut into long shreds
• 6 slices fresh ginger, minced
• 30 gr Chinese pickles or preserved Chow Chow, shredded
• ½ fresh red chilli, minced
• Deep-frying oil

Sauce

• 125 ml water
• 5 ml chicken stock powder
• 15 ml light soy sauce
• 10 ml dry sherry
• 2 ml sugar
• 5 ml cornflour
• Pinch of salt and white pepper

Preparation

1. Thaw and rinse frozen scallops and lobster, if used, cut into bite-sized pieces.
2. Slit down center backs of prawns and remove dark vein ; rinse in cold water and cut each into three pieces.
3. Mix sauce ingredients in a bowl.

Cooking

1. Heat deep oil to very hot in a wok or saucepan and then reduce heat slightly ; drop handfuls of the broken rice stick noodles and cook for a few seconds until they expand and float to the surface. 
2. Remove before they begin to color ; drain well and arrange on a serving plate.
3. Drop seafood into the oil and deep-fry for 30 seconds, then remove and keep warm.
4. Pour off all but 30 ml oil and stir-fry pepper, shallot and ginger for 1 minute ; return the seafood and stir-fry 30 seconds, then pour in the sauce and bring to the boil.
5. Stir until sauce begins to clear, then add pickles or Chow Chow and chilli ; mix thoroughly and heat for few seconds.
6. Spoon seafood over the noodles and garnish with parsley and sliced cucumber.

BON APPÉTIT