Spicy Black Bean Prawn & Squid

Here's a quick & easy stir fry I would like to share with you.  It takes no time at all to pull together but has great depth of flavour & will be sure to impress your family & friends. I can't remember where I originally sourced the recipe but I believe it was inspired by the wonderful Neil Perry.  This quantity will serve four with plain steamed rice & some braised bok choy.

Ingredients

4 tablespoons vegetable oil
500g green king prawns, shelled, deveined and butterflied
6 small squid tubes halved & scored
1 tablespoon fermented black beans
1/2 a red onion, sliced
2 birdseye chillis, chopped
3 cloves garlic, chopped
1 knob ginger, finely sliced
3 tablespoons diced red capsicum
3 tablespoons diced green capsicum
4 long green shallots, in 3cm lengths
3 tablespoons light soy sauce
2 tablespoons shaoxing (Chinese cooking wine)
3 tablespoons oyster sauce
1 teaspoon caster sugar
coriander leaves for garnish

Method

Heat the oil in a wok until just smoking. Stir fry the prawns until they are just cooked, remove from the wok and set aside.
Add the black beans, onion, chilli, garlic, ginger and red and green capsicum and stir fry until fragrant. Add the shaoxing wine, soy, caster sugar and oyster sauce then add the squid, return the prawns to the wok and toss through being careful not to overcook the seafood.
Scatter with the coriander and finely sliced shallot. Serve with steamed jasmine rice.