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Seafood Mala Xiang Guo

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

35.376 g

Sodium (mg)

1695.032 mg

Vitamin A (IU)

1481.518 IU

Saturated Fat (g)

1.789 g

Energy (kcal)

273.334 kcal

Fat (g)

11.756 g

Trans Fat (g)

0.001 g

Salt (g)

4.235 g

Calcium (mg)

106.255 mg

Monounsaturated Fat (g)

7.226 g

Cholesterol (mg)

15.12 mg

Iron (mg)

3.36 mg

Vitamin C (mg)

138.505 mg

Fibre (g)

6.765 g

Sugars (g)

7.606 g

Protein (g)

9.907 g

Potassium (mg)

955.568 mg

Total

141.502 g

6780.127 mg

5926.071 IU

7.158 g

1093.334 kcal

47.024 g

0.004 g

16.94 g

425.022 mg

28.905 g

60.48 mg

13.441 mg

554.018 mg

27.061 g

30.426 g

39.628 g

3822.274 mg

  • 8 prawns, deveined and deshelled
  • 100 g green bean sheet vermicelli
  • 100 g oyster sauce, sliced
  • 200 g lotus root, sliced
  • 150 g broccoli, cut small florets
  • 25 g bean curd stick, soaked
  • 1 potato sliced
  • 1/4 cup cashew nuts, fried
  • 1 onion, sliced
  • 30 g chinese parsley, cut into sections
  • 10 dried chilli, soaked
  • 20 g spring onion, cut into sections
  • 30 g ginger sliced
  • 1 tbsp minced garlic
  • 2 tbsp grounded dried chilli
  • 2 tbsp cooking oil
  • coriander for garnish
  • 2.5 tbsp Knorr Mala Liquid Seasoning
  • 1 tbsp light soy sauce
  • 1 tsp sugar
  • 1 tbsp hua tiao wine
  • pepper
  • 1 Blanch prawns in boiling water for 20 seconds, set aside.
  • 2 Separately blanch vermicelli, sliced potato and lotus roots in boiling water for 2-4 minutes, set aside
  • 3 Heat 2 tbsp of oil in a wok, fry grounded dried chili till oil changed to red oil. Sauté ginger, garlic, onion and dried chilli till fragrant. Add spring onion, chinese parsley and cook for 1 minute.
  • 4 Over medium-high fire, cook broccoli for 2 minutes. Add lotus roots, potatoes, beancurd sticks, oyster mushrooms, green bean vermicelli, prawns and quickly combine well. Season with all the seasonings except for hua tiao wine, taste and adjust the seasonings to your preference.
  • 5 Lastly, quickly stir in cashew nuts and drizzle some hua tiao wine. Garnish with some coriander and serve hot