This stir-fry gets its Malaysian touch from shrimp, calamari, soy sauce, sweet chili sauce, rice noodles and Chinese sausage.
2 oz. calamari, tubes only, sliced about 1/4-in. thick
1 oz. large shrimp
2 oz. soy sauce
2 oz. dark soy sauce
11/2 cups sweet chili sauce
1/2 tbsp. shrimp paste
1 oz. oil
1 tsp. garlic, minced
1 oz. Chinese sausage, sliced in half lengthwise very thin
2 oz. cooked clam
6 oz. rice noodles, cooked
2 oz. scallion, cut into 1-in. pieces
2 oz. bean sprouts
2 oz. scrambled egg, cooked
1. Blanch off calamari and shrimp, and shock in ice water.
2. Mix soy sauces and 1 oz. water, set aside for later.
3. Mix sweet chili sauce and shrimp paste together, set aside for later use.
4. To assemble, heat wok. Add oil, garlic and sausage, sauté about 30 seconds, until fragrant and garlic starts to brown. Add in all seafood and sauté about 30 seconds.
5. Add in noodles and then soy mixture, toss together and bring to a boil. Make pool in center and add about 2 tsp. of chili sauce mixture, then toss everything together.
6. Add scallions, bean sprouts and eggs; toss and then remove. (You don’t want to sauté too long once you add final three ingredients, since you are trying to retain color of dish.)
Recipe by Corporate Image Dining Services, Stamford, Conn.