The Nguyen family uses abalone for this stir-fry, however, as abalone is very expensive, we have substituted mussels. The dish is designed to be part of a banquet or shared meal.
- 20 g (about 10 whole) dried shiitake mushooms (see Note)
- 2 tbsp vegetable oil
- 1 onion, chopped
- 1 kg mussels, bearded, scrubbed
- 350 g green king prawns, peeled with tails intact, cleaned
- 250 g snow peas, trimmed
- 2 tsp chicken stock powder
- 1 tsp soy sauce
- 2 tsp fish sauce
- 2 tsp white sugar
- sliced spring onions, coriander sprigs and steamed rice, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time 20 minutes
Soak mushrooms in a bowl of warm water for 20 minutes or until softened. Drain and squeeze to remove excess liquid. Remove and discard stalks and roughly slice.
Heat oil in a large wok over high heat. Add onion and stir-fry for 2 minutes or until softened. Add mussels and cook for 2 minutes or until they start to open. Add mushrooms, prawns and snow peas, and stir-fry for 1 minute or until prawns start to turn pink. Add chicken stock powder, soy sauce, fish sauce and sugar, and stir-fry for 1 minute or until prawns are just cooked and snow peas are tender.
Transfer to a plate, top with spring onions and coriander, and serve with steamed rice.
• Available from Asian food shops.
Photography by Olga Bennett.