Mi-Sanggul Goreng

Fried Hot & Spicy Mee Sanggul with Seafood


• 1 packet (200g) EKA FATIMA MI SANGGUL,
cooked in boiling water till al dente, drained
• 2 tbsp oil
• 1 tbsp chopped garlic
• 1 sliced red onion
• 12 medium size prawns
• 150g fresh squid, cleaned, cut into thick rings
• 200ml chicken stock
• 50g chives
• 100g bean sprout

Seasoning sauce (mixed):
• 1 tbsp chilli boh
• 2 tbsp chilli sauce
• 1 tbsp oyster sauce
• 1 tbsp sweet thick soy sauce
• Salt and pepper to taste

• Red chillies. sliced thin

Cooking Method

  1. Heat up oil, saute chopped garlic and shallot till fragrant.
  2. Add in seasoning sauce and stir well.
  3. Add in prawns and squid. Stir-fry till half cooked.
  4. Stir in EKA FATIMA MI SANGGUL and stir well.
  5. Add in chicken stock and continue to stir-fry till well mixed.
  6. Add in chives, bean sprout, and stir-fry till well mixed and cooked.
  7. Garnish with red chili and fried shallot. Serve.

(Serves: 2-3)

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