Hot and sour seafood with Chinese sausage

Not an actual Chinese recipe as such, rather something with Chinese flavours and ingredients that I like to eat.

The hot came from chilli bean paste and fresh red chillies and the sour from Chingkiang black vinegar, ingredients that I always have in the larder, along with other essentials like light and dark soy sauces, toasted sesame oil, hoisin sauce, oyster sauce, salted black beans and Shao Hsing rice wine. With these basic condiments and flavourings you can make all manner of delicious Chinese dishes.

Anyway, the ingredients are;

6 raw king prawns, shelled and with the black “threads” removed

5 cleaned squid, including the tentacles and with the sacs cut in a criss-cross pattern

1 thinly-sliced Chinese sausage

1 large handful of beansprouts

1 finely-chopped red chilli

1 large finely-chopped garlic clove

1 thinly-sliced red pepper

a handful of shredded Chinese leaves

2 large sliced shitake mushrooms

1 portion of cooked and drained wheat noodles (you could use any kind), coated in toasted sesame oil to stop them sticking

1 tablespoon black vinegar

1 tablespoon light soy sauce

2 teaspoons chilli bean sauce

1 teaspoon hoisin sauce

groundnut oil

 

Heat some of the oil in a wok until very hot and separately fry the squid, prawns and sausage slices, removing each item and putting them to one side. Clean the wok and reheat with the rest of the oil. Add garlic and chilli and fry for a few seconds on a high heat, followed by the mushrooms, then the beansprouts and finally the Chinese leaves. Add the chilli bean paste, vinegar and soy sauce and carry on cooking for a couple of minutes. Add the reserved seafood and sausage together with the hoisin and carry on stir-frying until everything is coated. Add the noodles, stir and serve once everything is nice and hot again.

 

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