CRISPY NOODLES AND SEAFOOD CLAYPOT
What To Cook Today recipe - Malaysian/Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- About 1/2 lb of fresh egg noodles
- 1 Tbsp chopped garlic
- 8 jumbo prawns ((shelled and deveined))
- 6 oz of white fish fillet ((cut into big chunks))
- 1 cup of squids
- 3-4 stalks of Chinese greens /chye sim ((cut into 2-3 pieces))
- 1 egg ((lightly beaten))
- 3 Tbsp corn starch + 3 Tbsp water
- Oil for deep-frying
- 2 cups chicken stock
- 1 tsp oyster sauce
- 1 tsp soy sauce
- Salt and pepper to taste
Instructions
- 1
Loosen up the bundles of noodles with your hands. Preheat enough oil in a wok or skillet. Place the the egg noodles, batch by batch into the hot oil and deep-fry until golden brown and crispy. Lay on the paper towel to drain. Arrange the deep-fried noodles into the clay pot dish
- 2
In a medium-size pot, bring a water to a boil, blanch the seafood and chye sim in boiling water for 2 minutes until cooked. Drain and put on top of crispy noodles
- 3
Heat up 2 Tbsp of cooking oil and fry chopped garlic until fragrant. Add chicken stock and bring to a boil. Add in oyster sauce, soy sauce, salt and pepper to taste
- 4
Mix the corn starch with water and give it a stir before pouring it in. Pour the corn starch mixture into the wok. Lastly, add the beaten egg. Stir quickly to get creamy thick sauce and pour over crispy noodles in claypot. Serve immediately