Sizzling Seafood on Crisp Rice Noodles

Serves 4-6


Ingredients:

6 medium-sized green prawns
200g cod or other white fish
4 calamari tubes
6 scallops
2 cup vegetable oil
150g rice vermicelli
1 medium onion, sliced from top to base
1 stalk celery, sliced diagonally
200g snow peas, trimmed
12 paper-thin slices ginger
¼ cup tomato sauce
1 tsp chicken stock powder
2 tsp sugar
1 tsp chilli sauce
1 tbsp cornflour
1½ cup water


Method:

1. Peel the prawns and devein. Cut fish into bite-sized cubes, slice the calamari and halve the scallops.
2. Heat the oil and fry the vermicelli in small batches until it expands and turns white. Remove quickly to avoid overcooking. Spread on a serving platter.
3. Pour off all but 3 tablespoons of the oil and stir-fry the vegetables for about 2 minutes. Remove or push to the side of the pan and stir-fry the seafood until cooked. Mix with the vegetables and spread evenly over the vermicelli.
4. Place tomato sauce, stock powder, sugar and chilli sauce in pan. Mix well. Combine cornflour with water and mix until smooth. Add cornflour to pan, stirring constantly over medium heat until the sauce mixture boils and thickens. Pour over the vermicelli and seafood and serve immediately.