Seafood hor fun

Ingredients

• 500 g Hor Fun
• 50 g Fish cake
• 100 g White fish
• 10 Large prawns
• 1 Squid
• 200 g Cai xin
• 2 teaspoons Garlic
• 600 ml Water + 1/2 tablespoon Concentrated chicken stock
• 2 tablespoons Light soy sauce
• 1/2 tablespoon Dark soy sauce
• 1/2 teaspoon Fish sauce
• 1/2 teaspoon Sugar
• a drop Sesame oil

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Preparation

• Prepare a pot of boiling water and set aside.
• Add some oil in the wok, fry chopped garlic and pour in the sauce seasoning with 1/2 tbsp of cooking wine and bring to a boil.
• Add fish cake, white fish, prawns, squid and cai xin into the sauce seasoning, stir well and let it boil again.
• Then check the salt level, add a little salt or add water if necessary. Lastly add in thickening, stir well and off heat.
  
• Divide Hor Fun into 3 equal portions and blanch it into the boiling water for 30 seconds and drain well.
• Place Hor fun on to serving plate and pour the thickening sauce with ingredients on top. Serve immediately.

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