Mummy's Stir Fried Sotong

Mummy's Stir Fried Sotong

I need to start keeping all my family recipes, especially this dish because it was created by my mummy. I don't really eat sotong except for this dish.

Ingredients (3 people)
2 Medium sized sotong (Cleaned and sliced into rings)
1 red chilli (Sliced into rings)
1 green chilli (Sliced into rings)
Yellow onion (half)
Leek (50g or the length of your index finger. Sliced into rings as well)
Garlic (3 cloves)
Hae Bee dried prawns (5 pieces)
Oil (2tbspn)

Sauce
Light sauce (0.5 tspn)
Fish sauce (0.5 tspn)
Oyster sauce (1 tspn)
Rice wine (1tspn)
Pepper (a few dashes)
Water (3 tbspn)

Method
1. Mince the garlic and dried prawns finely.

2. Fry the garlic and dried prawns for 1 minute. Turn up the heat (medium to high) and add the red chilli, green chilli, yellow onion and leek. Stir fry for 1-2 minutes until the onion softens a little.

3. Add the sotong and pour the sauce over it. Stir for 30 seconds and switch off the fire. Put a lid on the wok for 2 minutes until the sotong is cooked (turns white).

Pro Tip 1: Sotong cooks really quickly and it'll turn rubbery if overcooked. Turning off the fire and covering the dish, allows the residual heat to cook the sotong. Remove the sotong and serve it immediately once it is cooked. Do not leave it on the stove as it will turn rubbery.