Cantonese Little Stir Fried with Seafood 廣東海鮮小炒

Cantonese Little Stir Fried with Shrimps and Squids 廣東海鮮小炒


For stir fried

  • 1 large squid, about 1/2 lb (250 g);
  • 1 large dry squid, about 3/4 lb (375 g);
  • 1/4 cup (60 ml) Potassium Carbonate and Sodium Bi-carbonate solution, soapy solution;
  • 2 cups (480 ml) water;
  • 16 - 20 large shrimps, about 1 lb (500 g);
  • 3/4 lb (375 g) Chinese celery, can be substituted with celery;
  • 1/2 lb (250 g) bean sprout;
  • 1 small piece ginger, peel and cut to triangles (about 1 tablespoon);
  • Sea salt, adjust to taste.

For thickening sauce

  • 1/2 teaspoon cornstarch;
  • 1/4 teaspoon cane sugar;
  • 1/8 cup (30 ml) water;
  • 1/2 teaspoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket) or soy sauce;
  • 1 teaspoon dark soy sauce.


Serving for 2

  1. Butterfly shrimps, take out vine and clean;
  2. Wrap in paper towel to dry;
  3. Soak dry squid in soapy solution for 10 hours or more;
  4. Clean off soapy solution;
  5. Change to clean water and soak for 1 - 2 hours;
  6. Score diamond shape in the inside of both fresh and dry squids and cut to smaller pieces;
  7. Wrap in paper towel to dry separately;
  8. Put back in refrigerator to avoid spoiling;
  9. Clean Chinese celery and discard leaves;
  10. Cut to about 2” long;
  11. Rinse bean sprout and pinch off heads and tails if desire;
  12. Soak in water until use to avoid browning;
  13. Add 1 tablespoon vegetable oil and 1/4 teaspoon sea salt to a sauté pan/wok over medium high heat;
  14. Stir fry Chinese celery and add drained bean sprout;
  15. Cover for a minute, don’t over cook;
  16. Take them out and set aside;
  17. Add 1/2 tablespoon vegetable oil and sauté ginger triangles;
  18. Stir in shrimps and cover for 1 minute;
  19. Take them out and set aside;
  20. Add 1/2 tablespoon vegetable oil and sauté squids, dry first and add fresh;
  21. Add juice from vegetables;
  22. Cover for 1 minute or until squids start to coil up;
  23. Add shrimps and stir in thickening sauce;
  24. It is done when comes back to a boil;
  25. Add vegetables and mix;
  26. Plate and serve hot with rice.

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