Serving for 2 persons
3 bundles mee sua
10 batang fish slices aka spanish mackerel
1 medium size sotong aka squid
4 slices ginger
3 clove garlic (chopped finely)
1 sprig spring onions (cut into 1 inch length)
2 tablespoon fish sauce
2 tablespoon hua tiao wine
1 tablespoon sesame oil
1 tablespoon dark soy sauce (for colouring)
Preparation of seafood1. Fish - marinate with salt and corn flour
2. Prawns - remove shells and veins. Marinate with salt and corn flour.
3. Sotong - pull out the head, cut away the eyes and leave the tentacles. Cut the body into half, remove soft bone, internal parts and skin. Slit a criss-cross pattern on the inner side of sotong first then cut into small pieces. Marinate with salt and corn flour.
Direction 1. Add mee sua into a pot of boiling water. Add a teaspoon of oil to the water. Once mee sua has soften and loosen up, pour away the water and run mee sua under tap water so that it will not stick together.
2. Heat oil in a wok over high heat. Add half portion of garlic, stir fry till fragrance. Add prawns and sotong. Mix well. Once prawns turn red, dish up and set aside.
3. In the same wok, add some oil. Once oil is hot, add the remaining garlic, ginger, spring onions and stir fry till fragrance. Add 4 bowls of water. Once water is boiling, add mee sua and fish slices. Water should be enough to cover the mee sua. Add fish sauce, hua tiao wine, sesame oil, dark soy sauce, salt and pepper to taste. Mix well and let mee sua simmer for a while. Add corn starch water to thicken the gravy. Add the cooked prawns and sotong. Turn off heat and ready to serve.