CHERRY’S WOK-FRIED SAMBAL SEAFOOD

This is a sambal seafood stir fry recipe, by Cantonese wok master @feedthetang. This is one that’s full of colour, taste and texture - and full of spice to wake your senses. As with all stir-fries, serve immediately with lots of rice to mop up all that flavour.

Serves 4-6 with rice or noodles

8 king prawns
200g cuttlefish
1 handful green beans, chopped into finger lengths
Oil for frying
1 onion, sliced
2 birds eye red chillies (optional, for extra heat)
1 x 100g jar of Red Hot Sambal Tumis
1 tablespoon fish sauce, to taste
4 kaffir lime leaves, thinly sliced, to garnish

Devein the prawns, trim off the head and legs, keeping the shell on. Clean the cuttlefish, score a crisscross pattern on the surface, and then cut into pieces. Pat dry with kitchen paper. 
Blanch the green beans in boiling water for 1 min, then drain and set aside. 
Heat a wok with plenty of oil on high heat, shallow fry the prawns until they’ve turned golden, drain and set aside. Do the same with the cuttlefish. Leave 2 tablespoons of oil in the wok. 
On medium heat, add the onions, stir frying till browned. Add the chillies and sambal and continue frying till fragrant. Turn up the heat, and add everything back to the wok - prawns, cuttlefish and green beans. 
Season with fish sauce and toss for another minute. Finish with kaffir lime leaves.