- 4 squid tubes
- 500 g green prawns
- 1 bunch snake beans
- 1 small packet dry fungus
- XO sauce
- salt and pepper, to taste
- 4 garlic cloves
- 2 tbsp dry sherry
- 2 ladles chicken stock
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.
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 approximately 4 cm lengths and drain thoroughly.
Top and tail snake beans and chop into approximately 5 cm pieces. Place squid and prawns in a bowl. Add 2 garlic cloves, chopped and sherry.
Heat 2 tbsp oil in a wok. Add prawns and squid. When the squid curls, remove from heat.
Heat approximately 1 tbsp 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 approximately 1 tsp salt, pepper and the chicken stock. Mix well and add cornflour mixed with a little water. When the sauce begins to thicken add squid and prawns. Finish off with the XO sauce to taste.