Seafood Kuey Teow Ladna
85% asli · Malaysian
A delightful variation of Kuey Teow Ladna that swaps chicken for a medley of fresh seafood, offering a lighter yet equally flavorful experience with the signature rich gravy.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Wide flat rice noodles (Kuey Teow)500g
- Prawns, peeled and deveined150g
- Squid, cleaned and sliced into rings150g
- Fish fillets (e.g., sea bass), cut into bite-sized pieces150g
- Choy sum, cut into sections200g
- Garlic, minced3 cloves
- Ginger, minced1 tbsp
- Seafood or chicken broth400ml
- Soy sauce3 tbsp
- Fish sauce1 tbsp
- Cornstarch2 tbsp
- Egg white1
- Vegetable oil3 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Langkah
- 1
Prepare the gravy base: Mix seafood broth, soy sauce, and fish sauce. Prepare cornstarch slurry with 4 tbsp water.
- 2
Lightly coat the fish pieces with egg white and a pinch of cornstarch. Season prawns and squid lightly with salt and pepper.
- 3
Heat 1 tbsp oil in a wok over high heat. Stir-fry prawns until pink, then remove. Add another 1 tbsp oil and stir-fry squid rings until just cooked, then remove.
- 4
Add the remaining 1 tbsp oil. Add minced garlic and ginger, stir-fry until fragrant.
- 5
Add the fish pieces and stir-fry gently until they start to turn opaque. Add the choy sum and stir-fry for 1 minute.
- 6
Pour in the broth mixture and bring to a simmer. Thicken with cornstarch slurry until gravy reaches desired consistency. Season with salt and pepper.
- 7
Return the cooked prawns and squid to the wok. Add the wide flat rice noodles and toss gently to coat everything in the gravy.
- 8
Cook for 2-3 minutes until noodles are heated through and well-coated. Serve immediately.
