Spicy Seafood Kuey Teow Kung Fu
80% asli · Fusion (Malaysian-Thai)
A vibrant and zesty twist on Kuey Teow Kung Fu, incorporating Thai-inspired chili heat and a broader selection of seafood for an extra kick. This version offers a delightful balance of savory, spicy, and tangy notes.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Flat rice noodles (Kuey Teow)500g
- Shrimp150g
- Mussels, cleaned150g
- Calamari rings100g
- Red bell pepper, sliced1/2
- Onion, sliced1/2
- Garlic3 cloves
- Chili padi (Thai bird's eye chili), minced2-3
- Soy sauce2 tbsp
- Oyster sauce2 tbsp
- Fish sauce1 tbsp
- Lime juice1 tbsp
- Sugar1 tsp
- Vegetable oil3 tbsp
- Saltto taste
- Black pepperto taste
- Water1/4 cup
Langkah
- 1
Prepare noodles: Separate fresh kuey teow or soak dried ones. Drain well.
- 2
Prepare aromatics and chilies: Mince garlic and chili padi.
- 3
Prepare vegetables and seafood: Slice bell pepper and onion. Ensure shrimp, mussels, and calamari are cleaned and prepped.
- 4
Make sauce: In a bowl, whisk together soy sauce, oyster sauce, fish sauce, lime juice, sugar, water, salt, and pepper.
- 5
Stir-fry aromatics: Heat 1.5 tbsp oil in a wok over high heat. Add garlic and chili padi, stir-fry until fragrant.
- 6
Cook seafood: Add mussels and calamari, stir-fry until mussels start to open and calamari is opaque. Add shrimp and cook until pink.
- 7
Add vegetables: Add sliced onion and bell pepper. Stir-fry for 1-2 minutes until slightly tender.
- 8
Add noodles and sauce: Add the kuey teow and pour the prepared sauce over it. Toss vigorously to coat everything evenly.
- 9
Finish: Continue stir-frying until noodles are heated through and sauce has thickened slightly. Serve immediately.
