Lime and basil seafood stir-fry
Calamari or squid, raw
200 g, (1xmedium tube)
dry rice noodles
250 g, (buy 500g), peeled, deveined
3 individual, cut into 2cm pieces
1 bunch(es), cut into 4cm pieces
1 medium, thinly sliced
2 tbs, (sweet soy sauce)
¼ cup(s), torn
- Cut calamari tube lengthways down 1 side and open out. Wash and pat dry, removing any membrane from inside surface. Score flesh diagonally in a tight crisscross pattern. Cut into 5cm x 4cm pieces.
- Place noodles in a large heatproof bowl. Cover with boiling water and set aside for 5 minutes or until softened. Drain well.
- Meanwhile, heat a wok over high heat. Add 1 teaspoon oil and heat for 20 seconds. Stir-fry calamari for 2-3 minutes or until lightly golden. Transfer to a plate. Reheat wok over high heat. Add 1 teaspoon oil and heat for 20 seconds. Stir-fry prawns for 3 minutes or until cooked through and lightly golden. Transfer to plate with calamari.
- Reheat wok over medium-high heat. Add remaining oil and heat for 20 seconds. Stir-fry shallots, asparagus and capsicum for 3 minutes or until tender. Add kecap manis and juice and stir-fry until well coated. Return calamari and prawns to wok with noodles. Stir-fry for 1 minute or until heated through. Add basil and gently toss to combine. Serve.