Black Bean Seafood |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 | |||||||||
| INGREDIENTS: | ||
| 1 squid | oil for deep-frying | 8 tiger prawns, shelled and deveined |
| 3 cloves garlic, crushed | fresh chilli pepper | 1 tbsp black beans, chopped roughly and soaked in hot water for 10 minutes |
| 1 small Spanish onion, sliced | 1/2 red (bell) pepper, finely sliced | 1/2 green (bell) pepper, finely siced |
| 15 small cooked mussels | 1 tbsp oyster sauce | 1 tbsp dark soy sauce |
| 1 tsp granulated sugar | 500g/1 lb yellow oil | noodles |
| 2 tbsp Shaoxing (rice) wine or medium sherry | 2 tsp sesame oil | |
| 1 | Halve the squid and score with criss-crossing lines on the inside, then cut into small 2cmx3cm 3/4inx1-1/4 in pieces. Heat the wok, then add the oil. When it just begins to smoke, stir fry the prawns and squid together for 30 seconds. Pour away all the excess oil. |
| 2 | Add the garlic, chilli and the black beans and turn together for a further 30 seconds. Add the onions, peppers and mussels, soy sauce, oyster sauce, sugar and noodles. |
| 3 | Mix thoroughly and stir fry for 3 minutes. Add the Shaoxing wine and sesame oil and turn together for 30 seconds. Serve immediately. |