My Sunday food request to Keith was fat noodles, squid, scallops and king prawns, and he came up with a beautifully colourful and scrumptious Japanese dish. It is inspired by the Ekachai, a local restaurant in the City. There's quite a kick to this meal, so if you prefer your food a little less spicy then de-seed the chillies or exclude the flakes. We have blogged about tough octopus before and its “cousin” the squid is no different. In the past, I have tenderised squid by marinading it in olive oil and lemon for a couple of hours before barbecuing, but Keith's method below works better if you are time constrained.
- 125g fresh squid, cleaned and heads removed
- 60g prawns, peeled and de-veined
- 60g small scallops
- 4 tsp sesame oil
- 3 tbsp groundnut oil
- 2 cloves garlic, finely chopped
- 1 fresh red chilli, chopped
- 1 tsp dried chilli flakes
- 1 star anise, smashed
- 1 small carrot shredded into long strips (I used a potato peeler to do this)
- 40g broccoli tips
- 1 red onion, sliced in rings
- 50g pak choi (we used white cabbage), chopped
- 2 tbsp coriander, chopped
- Soy sauce to taste.
- Preheat the oven to 110C. Put the squid into an oven proof dish. Smash the star anise with a pestle and mortar and add to the squid with the garlic. Drizzle over 2 tbsp of the groundnut oil and 1 tsp of sesame oil, a good dash of soy sauce and place in the oven for 40 minutes to slow cook until tender.
- Reserve the squid and save the cooking juices.
- Heat a wok or frying pan. Add saved juices and then the prawns and scallops. Fry for 3 minutes until the prawns are pink and the scallops begin to brown. Remove from the heat and set to one side.
- Heat the wok with 1 tbsp of groundnut oil. Add the vegetables and stir fry for 5 minutes until tender but retaining some crispness. Add a little soy sauce to season.
- Whilst the vegetables are cooking, prepare the udon noodles according to the packet instructions. Stir in the the rest of the sesame oil and some soy sauce at the end.
- Add the seafood to the vegetables and heat through.
- Serve the noodles in a bowl with the vegetable and seafood on top.
- Sprinkle the coriander on top and serve with a lemon wedge
Japanese cooking can be extremely lean and our recipe is no exception. Both sesame and groundnut oil are good oils, plus seafood is a particularly excellent source of protein.XK86EYA65M7J