Rice flakes are made from rice that has been parboiled and then rolled, flattened, and dried to produce flakes. The flakes come in different thicknesses and looks very similar to wide noodles. The flakes are able to absorb a large volume of liquid when used in various dishes, so they absorb flavors well. They are especially tasty when used in this recipe.

INGREDIENTS:

1 package rice flakes (about 8 oz.)
6 medium size shrimp
1 cup squid (comes frozen in a package)
¼ cup mussels
¼ cup oysters
2 cups kale (including stems and leaves)
2 cups water (for boiling)
2 cups seafood cooking stock
3 tbsp. garlic (chopped)
2 tsp. corn starch
2 tbsp. plum sugar
2 tbsp. black soy sauce (also called sweet soy sauce)
2 tbsp. fish sauce
1 pinch black pepper
4 tbsp. olive oil

PREPARATION:

1. Soak the rice flakes in warm water for about 20 minutes, then mix with the black soy sauce for 5 minutes and set aside.
2. Meanwhile boil water, and after it is boiling, add the kale for 1 minute, then remove the kale and immediately rinse the kale with cold water, then set it aside.
3. Heat a wok using a medium high heat setting. Then, add 2 tbsp. of olive oil and the rice flakes that were previously put aside, stir frying thoroughly for about 3 minutes. Remove the rice flakes from the wok and place on a serving platter.
4. Continue heating the wok using a medium high heat setting and add the remaining olive oil to the wok, then add the chopped garlic and stir until fragrant.
5. Add the squid, mussels, oysters and shrimp to the wok, then stir for a few minutes and add the kale (previously set aside), seafood cooking stock, fish sauce and plum sugar and continue to stir for a few more minutes.
6. In a small bowl, mix the corn starch with a small amount of water until the corn starch dissolves into the liquid, then add it to the wok and continue to stir fry until the sauce thickens.
7. Remove the wok from the heat
8. Using a serving spoon, transfer the contents of the wok on top of the rice flakes on the serving platter and sprinkle with the black pepper.
9. Add red crushed pepper and sugar, if desired.

Makes 3 servings

Tip #1: Peel the kale stem and cut into short lengths before boiling.
Tip #2: Black soy sauce can be found in Asian grocery stores
Tip #3: Defrost and wash the squid, mussels, oysters and shrimp (peeled and deveined) before cooking.