SEAFOOD CHOW MEIN

Serves 4.

Preparation & cooking time: 30–35 mins.

85–115g (3–4oz) cleaned squid

3–4 fresh scallops 85g (3oz) uncooked prawns

½ egg white 1 tablespoon thick cornflour paste

450g (1lb) fresh or 9 oz (250g) dried egg noodles

5–6 tablespoons seasoned oil

50–85g (2–3oz) mange-tout or French beans, topped and tailed

½ teaspoon salt

½ teaspoon soft brown sugar

1 tablespoon Chinese rice wine

2 tablespoons light soy sauce

2 spring onions, finely shredded

a few drops of sesame oil

Open up the squid and score the inside in a criss-cross pattern, then cut into pieces about the size of postage stamps. Soak the squid in a bowl of boiling water until all the pieces curl up; rinse in cold water and drain.

Cut each scallop into 3–4 slices. Shell and de-vein the prawns and cut each in half lengthways. Mix the scallops and prawns with the egg white and cornflour paste.

Cook the noodles in salted boiling water according to the instructions on the packet – 2–3 minutes for dried noodles, or 1 minute for fresh ones – then drain and rinse under cold water. Mix with a little of the oil.

Heat about 2–3 tablespoons oil in a preheated wok until hot, stir-fry themange-tout or beans and seafood for about 2 minutes, add the salt, sugar, wine, half of the soy sauce and about half of the spring onions, blend well and add a little stock if necessary. Remove and keep warm as the ‘dressing’. Heat the remaining oil and stir-fry the noodles for 2–3 minutes with the remaining soy sauce; remove to a large serving dish, pour the ‘dressing’ on top, and garnish with sesame oil and the remaining spring onions. Serve hot.

hancheng

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