Preparation time: 30 minutes
Servings: 4
INGREDIENTS
- 12 scallops 10/20
- 2 Tbsp XO sauce
- 2 squid tubes
- 200g peeled shrimps 26/30
- 200g baby corn
- 100g carrot
- 100g shimeji mushrooms
- 1 bunch of asparagus
- 1 cm thick ginger
- 1 onion
- 3 garlic cloves
- 3 spring onions
Sauce mix:
- 1 Tbsp light soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp Shaoxing cooking wine
- 1 Tbsp corn starch
- 1 tsp fish sauce
- 1 tsp sugar
- 1 tsp sesame oil
- ¼ tsp white pepper
- 100ml water
Noodles nests:
- 2 thin egg noodles (à 100g)
- Frying oil
Garnish:
- 100g macadamia nuts
Extra tools:
- 2 strainers of 13 cm Ø
PREPARATION
Make a slit in the shrimps and dry them with a paper towel. Cut a shallow checkered pattern in the squid, then cut it into strips. Cut the asparagus into three pieces and put the top of the asparagus in a separate bowl.
Put a pan with water on the stove. Once it starts boiling, add the egg noodles. Disentangle the egg noodles and cook it for about 1 minute. Drain the egg noodles, rinse it with cold water and drain well. Divide it into 4 equal portions.
Heat oil in a pan. Spread the noodles over a strainer and put the second strainer on top. Fry the noodles with the strainers in a pan for about 2 minutes. Repeat the steps for the rest of the noodles. Put it aside.
Put a small pan with water on the stove and blanch the scallops, squid, shrimps, baby corn, carrot and the thick part of the asparagus briefly in the boiling water. Take them out and drain.
Heat oil in a pan. Add the cut onions, garlic and ginger, stir-fry until the fragrant aroma is released. Put the shimeji mushrooms in the pan, followed by baby corn and the top of the asparagus. Stir-fry for about 1 minute. Then add the rest of the asparagus.
Push the vegetables aside. Add the XO sauce and stir-fry for about 1 minute. Then add the blanched seafood and carrot, and mix all together. Add the sauce mix and stir well. Add a bit of moisture to thicken it.
Put the vegetables and seafood in the noodles nests. Then sprinkle the macademia nuts on top.