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Season squid rings with salt and pepper. Coat squid rings evenly with ﬂour. • Heat oil for deep-frying. Deep-fry squid rings for 2–3 minutes or until crisp and golden. Drain well. • Transfer pasta to serving plates and top with crispy squid. Serve immediately. 50 SEAF OOD fried hokkien noodles Although relatively time consuming, the process of making the prawn stock is important as it forms the basis of this dish. Store bought seafood stock cubes can be used as a substitute, but will not have the richness of the homemade prawn stock.
Fry garlic and chillies until garlic starts to turn golden. Increase heat, add Chinese sausage and stir-fry for another 2 minutes. • Add prawns and stir-fry for another 2 minutes. Add sauces, salt, pepper and bean sprouts. Mix well and stir-fry for 2 minutes. • Add noodles and stir-fry for 2–3 minutes or until noodles are well coated. Transfer to a serving dish and serve immediately. SEAFOOD 57 linguine with tuna and tomato salsa Ingredients Linguine Canned tuna ﬂakes SEAF OOD Serves 4 Method 1 300 g (13 /2 oz) 250 g (9 oz) Salsa Cherry tomatoes 250 g (9 oz), halved Red onion 1, sliced Chopped fresh parsley 5 Tbsp Chopped fresh basil 5 Tbsp Olive oil 3 Tbsp Garlic 1 clove, peeled and minced Salt to taste Ground black pepper to taste 58 With the convenience of canned tuna, this healthy dish can be effortlessly put together in less than 15 minutes.
Drain linguine and add to saucepan. Season with salt and pepper to taste. Toss and coat well. • Transfer to a serving dish. Sprinkle chopped parsley, garnish as desired and serve with lemon slices. V E G E TA R I A N 45 pasta with avocado, ginger, pine nuts and coriander Ingredients Linguine Avocado Lemon Ginger Extra virgin olive oil Roasted pine nuts Fresh coriander leaves (cilantro) Salt Ground black pepper 46 V E G E TA R I A N When serving this incredibly refreshing pasta, it is essential that the linguine, roasted pine nuts and serving plates are all piping hot.