Squid, prawns and snake beans recipe

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Rating:

4/ 5 stars 12 Votes
  • Cuisine: Chinese

Ingredients

4 squid tubes
500g green prawns
1 bunch snake beans
1 small packet dry fungus
XO Sauce
Salt and pepper to taste
4 cloves garlic
2 tablespoons dry sherry
2 ladles of chicken stock
Corn flour
Oil
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Preparation

Soak dry black fungus in hot water until soft, remove hard stem bits, drain.

Shell and devein prawns.  Cut squid down centre of the tubes.  Spread out flat with inside facing upwards. With a sharp knife make shallow cuts across squid in a diamond shape.  Cut into approx 4cm lengths and drain thoroughly.

Top and tail snake beans and chop into approx 5cm pieces.  Place squid and prawns in a bowl.  Add 2 garlic cloves, chopped and sherry.

Heat 2 tbsn oil in a wok.  Add prawns and squid.  When the squid curls, remove from heat.

Heat approx. 1 tablespoon oil in a wok.  Add 2 chopped garlic cloves,.   Then add the snake beans with about 8 tbsp water to help them steam followed by the black fungus.  When beans are half cooked, add approx 1 teaspoon salt, pepper and the chicken stock.  Mix well and add corn flour mixed with a little water.  When the sauce begins to thicken add squid and prawns.  Finish off with the XO sauce to taste.
 

If you enjoyed this Squid, prawns and snake beans recipe then browse more Chinese recipes, seafood recipes and our most popular hainanese chicken rice recipe.

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Comments (3)

   
17 Feb 2010 01:04 AEST
anthony ah kee
newtown sydney
Billy Kee Cook Book: Chinese tucker by a drover's cook is now online
Launched in Cairns, Far North Queensland in February 2010 See this version at www.BillyKee.yolasite.com. The next version will be available for free in April 2010 at www.TonyAhKee.info. These Jiamen (formerly Tze Yup) regional recipes include: Mud crab with black bean, ginger & spring onion Bream poached with ginger, soy sauce and spring onion Egg custard with pork and spring onion Crab, BBQ pork and Duck omellete Chicken with lily buds, mushrooms & black fungus prawns with snow peas
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09 Nov 2009 09:26 AEST
ur mum
sefton
ur dad
i like ur mumz ballz and i cannot lie
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14 Sep 2009 11:36 AEST
anthonyahkee@ yahoo.con
newtown
My Family Feast
See the BillyKeeCookBook for my father's version of this recipe www.geocities.com/tonyahkee/BillyKeeCookBook
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