Ingredients Jump to Instructions ↓

  1. 2 bottles of NZ Marborough Sauv Blanc

  2. 1 small can of water chestnut slices (slice into strips in th can)

  3. 2 table spoons of ghee ( clarified butter )

  4. 1 tablespoon of ground cumin

  5. 1 tablespoon of ground coriander seed

  6. 1 tablespoon of tumeric

  7. 2 tablespoons of paprika (not sweet or smoked)

  8. 2 chillis chopped finely, seeds in

  9. 2 tablespoons of freshly grated ginger

  10. 2 tablespoons of finely chopped fresh garlic (i use whole bulb purple)

  11. 2 table spoons of bruised, soaked and sliced lemon grass

  12. 2 handfulls of chopped coriander leaves ( cilantro )

  13. 2 fresh limes

  14. 2 cans of light coconut milk

  15. chicken or seafood stock (dry)

  16. oyster sauce

  17. 200 grams of albacore (tuna steak )

  18. 200 grams of scallops

  19. 200 grams of tiger or green prawns

  20. 2 squid tubes (cut into calamari tubes)

  21. large red capsicum (bell pepper )

  22. 2 handfulls of snow peas

  23. 4 serves of hokkein noodles (wet, not dry)

  24. handfull of fried scallops

  25. handfull of bean sprouts

Instructions Jump to Ingredients ↑

  1. prepare all items before commencing cooking, cooking will occur quickly so be ready!

  2. Open wine and pour a big glass (after you have cut everything up of course)

  3. Place a large wok (needs to be very big) on high heat and melt the ghee

  4. Drain the water chestnuts, and pour into the ghee

  5. Add the cumin, ground coriander, tumeric and paprika and fry in oil until fully absorbed and fragrant (dont overcook)

  6. Add ginger, chilli and lemon grass stir, dont allow to burn

  7. Turn heat down

  8. add juice of 1 lime and half the cilantro

  9. Add diced albacore and cook till grey

  10. Pour in 2 cans of coconut milk

  11. bring to simmer - should have a red tinge to it from the paprika and chili (if not too much tumeric, no biggy, only aesthetics, but can add more paprika)

  12. Slowly bring to simmer

  13. Taste the broth, add stock and oyster sauce to taste, add juice of other lime if needed

  14. Add sliced capsicum, snow peas, scallops, prawns, squid in that order - ready when prawns are pink

  15. place the hokkein noodles in 4 big bowls

  16. spoon seafood and broth over noodles - ensure there is plent of seafood and well divided * keep some broth

  17. garnish with bean sprouts, fried shallots and rest of cilantro

  18. Drink with rest of sauv blanc, and a nice crisp asian beer (ice cold) for those who dont like wine

  19. *the broth is amazing the next day, drain through a sieve and cook some flaky white fish in it, makes and awesome soup


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