Squid 1
Fish dumplings 12
Thai basil leaves, a few
Seasoning:
Minced garlic, 3 cloves
Ginger slices 3
Spring onion, 1, cut into lengths
Black bean soy sauce 1 tbsp
Water 4 tbsp
Cheng Chi shallot sauce 1.5 tbsp
Method:
1. Drop the fish dumplings into boiling water; once they float and have cooked a moment longer, lift them out.
2. Put all the seasoning and the water into a wok.
3. Bring it to the boil. (Done this way, there is no need to fry off aromatics at high heat.)
4. Add the rinsed squid, cut into pieces, and stir.
5. Stir only until it is nearly cooked.
6. Add the cooked fish dumplings and stir so they take on the sauce.
7. Add a few Thai basil leaves just before taking the pan off the heat, and plate up.