You know...if i don't follow recipes, i'd most probably cook with the same condiments over and over again and produce dishes which taste pretty similar..i m not a fan of 'sourish' flavours, so i tend not to use vinegar very much in my cooking...but the following recipe turned out so well that i m a new fan of malt vinegar!!!
this is one of Kylie Kwong's recipe..even though as Mimi has commented, her recipes seem pretty similar (most feature sze chuan pepper), i am very surprised and suitably impressed by the combination of flavours..!
• 400 g assorted seafood (i used squid rings and devined prawns)
• 1/3 cup vegetable oil
• 1 medium-sized red onion, finely sliced
• 12 ginger slices
• 3 garlic cloves, finely sliced
• 1 × 450 g packet fresh Hokkien noodles
• 2 tablespoons shao hsing wine or dry sherry
• 2 tablespoons light soy sauce
• 1 tablespoon malt vinegar
• 1 teaspoon white sugar
• 1/2 teaspoon sesame oil
• handful of black fungus, sliced
• 1 cup spring onion (scallion) julienne
• 1/2 cup of grated carrot
2 tbls chilli flakes
handful fried shallots
Heat half the oil in a hot wok until surface seems to shimmer slightly. Add seafood and briskly fry until lightly browned. Remove from wok and set aside. (i reserved the oil as well...as my seafood was quite wet...the oil turned a milky colour...so it looked like stock to me.. wahahah... :P )
Add remaining oil to hot wok with onion, ginger, garlic and chilli flakes and stir-fry for 1 minute or until onion is lightly browned. Toss in noodles, reserved seafood, wine or sherry, soy sauce, vinegar, sugar and sesame oil and stir-fry for 30 seconds. Finally add black fungus and carrots, half the spring onion and stir-fry for a further 30 seconds or until prawns are just cooked through and noodles are hot.
Arrange noodles in bowls, top with remaining spring onions, fried shallots and coriander. Serve immediately.
comments: brought this dish to George's 21st cos he likes seafood....Siewli commented that the noodles were quite spicy and was laughed at by the other girls...I must clarify..it is really my fault...cos i doubled the recipe and there were so much noodles that i think i must have not stirred through the chilli evenly...and some portions were much more spicer... :P
oh...and try the noodles, if u find that they r not flavourful enough, just add another portion of the seasoning (shao hsing wine, light soy sauce, malt vinegar, white sugar, sesame oil).