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Seafood and Udon Noodle Soup

Recipe By: Kylie Kwong

INGREDIENTS

250g small whole squid
16 uncooked medium-sized prawns, about 550g
1 x 300g dried Spiral Organic Udon noodles
1 bunch choy sum
6 cups Chinese Fish Stock
1 tablespoon Spiral Organic Shoyu
1 tablespoon ginger julienne
1 teaspoon white sugar
200g firm white-fleshed fish fillets cut on the diagonal into 1 cm slices
50g fresh shiitake mushrooms, stems discarded and caps finely sliced
50g fresh cloud ear fungus
2 teaspoons Spiral Organic Toasted Sesame Oil
1 cup fresh bean sprouts
½ cup spring onion julienne
¼ cup coriander sprigs

Chinese Fish Stock (makes about 8 cups):
600g fresh fish carcasses, heads and tails
3 litres cold water
6 spring onions, trimmed and cut into 5cm lengths
1 small white onion, finely diced
½ cup finely sliced coriander roots and stems
10 slices ginger
5 garlic cloves, crushed

METHOD

First, clean and score the squid. Cut scored squid into 1.5cm strips and set aside.

Peel, devein and butterfly prawns, leaving tails intact.

Place noodles in a colander and rinse well under hot running water, then drain.

Remove cores from choy sum, cut crossways into 4, then wash thoroughly and drain.

Bring stock to the boil in a large heaved-based pot. Add shoyu, ginger and sugar and stir to combine. Reduce heat, add prawns and fish and simmer gently for 1 minute. Add reserved squid, drained noodles, shiitakes and cloud ear fungus, simmer for 1 minute. Toss in choy sum and cook for a further minute or until fish is just cooked through. Stir in sesame oil and remove pot from stove.

Serve in bowls and garnish with bean sprouts, spring onion and coriander.

Chinese Fish Stock:

Wash fish carcass, heads and tails well under cold running water. Place all ingredients in a large stockpot and bring to the boil. Reduce heat to a gentle simmer, skimming the surface with a ladle to remove any impurities.

Turn down heat until surface of the stock is barely moving and cook for 30 minutes, skimming as required.

Remove stock from stove and discard any fish carcasses, heads and tails. Strain stock through muslin (or a clean Chux) and store, covered, in the refrigerator for up to 2 days or in the freezer for 1 month.

CLEANING AND SCORING SQUID

1. Gently pull the head and tentacles away from the body and discard the entrails.

2. Cut the tentacles from the head just below the eyes. Reserve the tentacles and discard the head.

3. Remove and discard the fine purplish-black membrane from the body.

4. Trim the side ‘wings’ from the body and set aside.

5. Pull out the clear ‘backbone’ (quill) from inside the body, then rinse the body, tentacles and wings thoroughly and pat dry with kitchen paper.

6. Cut the squid down the centre so that it will open out flat.

7. Using a sharp knife, score shallow diagonal cuts in a crisscross pattern on the inside surface, taking care not to cut right through the squid. Scoring squid makes it curl on contact with hot oil, while also allowing flavours to penetrate into the squid.

8. Cut the scored squid in half and then into 4 cm strips.

9. Trim the reserved ‘wings’, then cut in half.

PEELING & DE-VEINING & BUTTERFLYING PRAWNS:

1. Remove head from prawn with a slight twisting motion.

2. Peel shells and legs from body of prawn. If preparing prawns for stir-frying or steaming, leaving tails intact.

3. Lay prawn flat on its side and make an incision down its back.

4. Using the tip of your knife scrape away the dark ‘vein’ and any innards.

5. Prawns are now butterflied, ready for stir-frying or steaming.

SPIRAL FOODS