200 g squid, cleaned, and cut as desired.
200 g shrimp, peel and devein shrimp, don’t remove the tail and reserve the shell to make broth
5 crabsticks, cut into 3 cm lengths
tofu, divide into 6-8 cubes
100 g spinach (or caisim or bok choy)
1 green onion, cut into 1 cm lengths
1 litre shrimp broth (Combine reserved shrimp shells and heads, and a small amount of ginger sliced in large pot. Bring to boil. Reduce heat; simmer uncovered 20 minutes to blend flavors, stirring and skimming surface occasionally. It can be made 1 day ahead. Cover; chill.)
1 tsp cilantro, finely sliced
salt and sugar to season
oil for stir fry
3 cloves garlic, grated
1/2 -1 tsp salt
1/2 tsp ground white pepper
1/4 tsp ground nutmeg
Heat the oil and stir fry the spices mixture until fragrant. Set aside.
Bring the shrimp broth to simmer. Add the spice, tofu and squid, bring to boil.
Season with salt and/or sugar as desired
Remove from heat; add shrimp, crabsticks, green onion and spinach. Cover and let stand until shrimp are opaque, stirring once, about 2-3 minutes. Ready to serve.