XO Glass Noodles With Seafood
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 10 minutes
Serves: 2
For Noodles
- 160g/5.6ozs soaked for 20-30 minutes in water from the tap
- 2 tablespoons oil
- 6 medium sized king prawns, intestinal track, head and legs removed
- 6 scallops
- 2 green onions, sliced into 2 inch lengths
For Sauce
- 4 tablespoons/80g XO sauce
- 45ml/1.6flozs light soy sauce
- 1 teaspoon white sugar
- 1/2 teaspoon dark soy sauce (for colour)
- 7 cloves garlic, peeled and chopped
- 6 slices fresh ginger
- 1 cup/250ml/8.8flozs chicken or prawn stock
- 1 tablespoons cornflour/fine cornstarch mixed with 1 tablespoon water to form a slurry
Step 1 - First cover and soak the noodles in cold water for 15 minutes and then drain. Prep the seafood. Mix all of the sauce ingredients (XO sauce, light soy, dark soy, sugar, garlic, ginger and stock) together in a bowl except for the cornflour slurry.
Step 2 - Heat a pot with a lid on medium heat and add a teaspoon of oil. Fry the seafood for a couple of minutes on each side until 80% cooked and then set aside for later. Pour all of the sauce ingredients in the pot and bring to a simmer. Once simmering add the cornflour slurry and allow to thicken.
Step 3 - Add the drained noodles and turn to cover with the sauce and cook for a minute or two. Add the seafood and the green onions on top and put the lid on and cook for 1 minute. Turn off the heat and serve immediately.