Seafood Mui Fan

I remember when I was young, we would go to this food court type restaurant in the basement of the old Orchard Point on Sundays. Now it's gone, after the reno. The food wasn't great, but it was tasty, and served old favourites like hor fun, mui fan, etc.

Mui fan is one of my favourite childhood dishes. It's actually v easy to make, once you got the sauce down pat. And from there, it's easy to move on to hor fun (altho frying the kway teow in dark sauce is a pain) and even crispy noodles. People always told me it would be easy but I still don;'t reckon so, but this is a pretty decent attempt.

Ingredients (serves 4)
150g squid, cleaned and sliced into rings
150g shelled and deveined prawns
1 pkt fishballs
half a can of canned baby corn, drained and sliced
1 baby chinese lettuce (or chinese cabbage can also be used), sliced
1 tomato, diced
2 eggs, beaten
1 tbl oyster sauce
1 tbl Maggi concentrated chicken stock
1 tbl chinese rice wine
2 cups water
2 tbl cornstarch, as thickener

Method
1) In a pot, pour in the water, fishballs, and vegetables. Bring to a boil and simmer for about 5 to 10 minutes.
2) Add the seasoning. Add the seafood and cook for no more than 30 seconds.
3) Bring to a boil. Drizzle in the beaten egg to achieve the 'egg drop' effect.
4) Add the cornstarch to a bit of water, and when the soup is boiling, pour into the pot and stir.
5) Serve immediately on top of steamed rice. You can also serve on top of noodles.