Vegetables HT MC
4 Hot Seafood Shellfish
Fruit Alcohol Main Course Dairy Free
3oz Squid (calamares)
level teasp Cornflour
tbsp Olive Oil
Stock or Water
Garlic Clove, finely chopped
teasp Ground Ginger
teasp Grated Orange Rind
tbsp Dry Sherry
tbsp Black bean sauce
Peeled Prawns or Shrimp
Slice the bodies of the squid into thin slices but leave the tentacles whole.
Mix the squid
with the egg white and half the cornflour.
Heat half the oil in a frying pan until very hot and stir-fry the squid for
minute, until opaque. Transfer to a warmed dish.
Reserve 1 teaspoon of the fish stock (or water) and bring the rest to the boil
in a small
saucepan. Add the broccoli and blanch for 1 minute. Drain thoroughly, reserving the liquid.
Heat the remaining oil in the frying pan and stir-fry the garlic, ginger and orange rind for about 30 seconds. Stir in the
reserved cooking liquid, sherry and black-bean
sauce and bring to the boil. Mix the remaining cornflour with the reserved teaspoon of stock or water and add to
the pan. Cook, stirring, until thickened.
Return the squid to the pan and add the broccoli, mangetout and prawns. Cook, stirring, for 1-2 minutes until all the
ingredients are hot, and serve at once.
Serving Suggestions :
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