To Cook
Season squids in marinade for 30 mins. In a separate bowl, mix pork, lemongrass, water chestnuts, shiitake mushrooms and seasoning mix until well combined. Add softened bean vermicelli, mix well and the filling is ready.
Stuff the squids with filling. Seal the opening of both squids with toothpicks. Place the squids on a steam proof dish and steam over high heat for 15 mins. Remove.
Coat cooked squids with Lee Kum Kee Chicken Marinade. Heat some oil in a frying pan and fry both squids slightly. Dish out.
Cut the stuffed squids into sections. In a saucepan, cook the sauce mix until thickened. Drizzle over the squids and serve.
Seafood
Fried Rice with XO Sauce
To Cook
Place diced pork into a bowl and add in marinade ingredients. Mix well.
Heat oil in a frying pan. Add pumpkin and fry until cooked. Drain. Add oil in the pan and fry eggs. Toss in rice and fry until well combined. Dish out and set aside.
Add 2 tbsp oil and stir fry pork until cooked. Then, add mushrooms, prawns, scallops, Chinese broccoli and pumpkin. Stir fry for 2 mins. Mix in sauce ingredients and heat through.
Pour over fried rice and serve.
Fried Chinese Thin Pancake
To Cook
Mix flour and glutinous rice flour in a bowl, and make a hole in the centre. Add water gradually and stir well. Pour the mixture through a sieve.
Add beaten egg and 1 tbsp of oil into the mixture and mix well. Set aside.
In a pan, heat 1 tbsp of oil. Sauté dried shrimps, preserved radish and spring onions. Drain off oil and add into the batter mixture. Mix in chicken bouillon powder and sugar until well combined.
Heat oil in pan and add a portion of mixture and spread it evenly. Pan fry over low heat for 2 mins each side until golden brown. Repeat for the remaining mixture. Serve with dipping sauce.
Pan Fried Shrimp Cakes
To Prep
Mince the shrimps, mix well with marinade until it becomes pasty. Divide the mixture into 5 portions and shape into patties. Pat each patty with corn starch.
To Cook
Heat up oil in a pan and pan fry the shrimp cake patties until golden brown, both sides.
Dish out and place on paper towels to drain off excess oil. Serve with dipping sauce.
Steamed Squid and Bean Vermicelli with Shrimp Sauce
To Cook
Place squid pieces, red chilli peppers, minced garlic and minced ginger into a bowl. Add in marinade ingredients and mix well. Set aside to marinate for 30 mins.
Place softened bean vermicelli on a plate. Then, put marinated squid pieces on top. Prepare a steamer over high heat and steam for 8 mins until cooked. Serve immediately.
Seafood Skewers
To Cook
Season the shrimps and salmon fillet cubes in the marinade for at least 1 hr.
Assemble the skewers by piercing through onions, assorted peppers, shrimps and salmon cubes.
Heat 1 tbsp of oil in a frying pan. Pan fry the skewers until the ingredients change colour.
Put the skewers onto a tray. Coat with Lee Kum Kee Salt Reduced Seasoned Soy Sauce. Bake the skewers in a 200°C preheated oven until golden brown.
Chilli Garlic Butter Prawns
To Cook
Sauté onions in oil until fragrant. Add prawns and sauté well.
Add sauce mix and simmer until prawns are cooked.
Remove from heat. Add spring onions and butter. Stir to melt the butter and thicken the sauce. Serve.
Seafood and Tofu Soup
To Cook
In a pot, add water, seasoning and tofu. Bring to a boil. Then, add seafood mix and allow to cook for 1 min.
Add the starch-water mixture to soup and stir till thickened. Turn heat to low and slowly stir in beaten egg into soup and mix well. Serve.
Seafood Fried Rice
To Prep
Place seafood mix into a bowl and pour in marinade. Mix well and set aside to marinate for 15 mins.
To Cook
Add oil to a heated pan, sauté onions till fragrant. Add seafood mix and stir fry for 2 mins. Then, add eggs and cook till halfway done. Toss in rice, green peas and carrots. Continue to stir fry until well combined.
Add seasoning, water and spring onions. Stir fry to mix well. Dish out and serve.
Steamed Scallops with Black Bean Garlic Sauce
To Cook
Mix softened bean vermicelli with Seasoned Soy Sauce for Seafood.
Place some seasoned vermicelli between scallop and shell. Top with seasoning mix.
Steam scallops over high heat for 8 mins. Sprinkle with spring onions and fried garlic. Pour hot oil over scallops and serve immediately.
Sautéed Oyster Dices in Sesame Puff
To Cook
Knead 200g flour with baking powder, yeast and water to form a soft dough. Mix remaining 50g flour with oil to form an oil paste.
Divide soft dough into 8 portions. Roll out each dough portions to 5mm thickness. Brush oil paste onto each dough and roll up. Flatten each dough again. Brush with Char Siu Sauce and roll up.
Flatten dough again and roll into an oval shape. Brush with water and sprinkle with sesame seeds on one side. Arrange dough on oiled baking tray. Bake puffs in a 220°C preheated oven for 15 mins until golden brown.
Marinate chicken. Blanch oyster meat in boiling water and drain.
Stir fry garlic and shallots in 2 tbsp oil. Add chicken and oysters, sauté until cooked. Add red bell peppers, carrots and water chestnuts. Stir fry for 1 min then, add sauce mix. Stir and heat through.
Add pine nuts to filling and mix well. Stuff filling into sesame puffs and serve hot.
Steamed Tofu with Minced Pork and Shrimp
To Cook
Mix pork and shrimp meat with marinade.
Steam soft tofu on medium heat for 10 mins. Drain and keep warm.
Heat up oil in a pan and stir fry pork, shrimps and mushrooms until cooked. Stir in baby corns, green peas and thickening mixture. Heat through and pour on steamed tofu.