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Hong Kong Style Squid Prawn Hokkien StirFry

Hong Kong Style Squid & Prawn Hokkien Stir-Fry

  • Difficulty Level: 4
  • Serves Serves: 4
  • Preparation

    20 mins

  • Cooking

    20 mins

Dinner Lunch Seafood

What You Will Need

Ingredients

  • 400 g hokkien noodles
  • 2 tbsp canola oil
  • 4 cloves of garlic crushed
  • 250 g raw prawn cutlets thawed
  • 250 g squid tubes thawed and sliced into rings
  • 2 eggs lightly beaten
  • 100 g mung bean sprouts
  • 1 carrot grated (more if small)
  • 4 spring onions sliced
  • 1 tbsp Lee Kum Kee Premium Dark Soy Sauce
  • 1 tbsp Lee Kum Kee Premium Dark Soy Sauce
  • 3 tbsp Lee Kum Kee Local Street Style Fish Ball Sauce
  • 200 mL chicken stock
  • 1 lime cut into wedges

Made with
Lee Kum Kee products

SLSS 500ML - FRONT V070524

Soy Sauce

Superior Light Soy Sauce
PRE DARK SOY SAUCE 250ML - FRONT

Soy Sauce

Premium Dark Soy Sauce
LocalStreetStyleFishBallSauce- FRONT V3 copy

Convenience Sauce

Local Street Style Fish Ball Sauce

How to make it

  1. Heat a film of oil in a large wok over high heat until smoking. Add the garlic and stir-fry for 10 seconds.
  2. Add the prawns and squid, season with salt and pepper, and cook for 2–3 minutes until just cooked through. Remove and set aside.
  3. Add the remaining oil to the wok, followed by the eggs. Let them set for 20 seconds, then scramble.
  4. Add the noodles and toss to coat. Pour in the light soy sauce, dark soy sauce, fish ball sauce, and chicken stock. Stir-fry for 2–3 minutes until the sauce thickens and coats the noodles.
  5. Return the seafood to the wok with the bean sprouts and most of the spring onions. Stir through for 1–2 minutes until everything is heated through. Adjust seasoning with salt and pepper. 
  6. Serve hot, scattered with remaining spring onions and lime wedges on the side for squeezing.