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Mixed Seafood With Vegetables

Chinese.wok's picture
  Squid 6 Ounce, cleaned (175 Gram)
  Prawns 4 Ounce, uncooked (115 Gram)
  Scallops 4
  Egg white 1⁄3
  Cornflour paste 1 Tablespoon (Thick)
  Seasoned oil 1⁄2 Pint (300 Milliliter)
  Root ginger 1⁄2 Teaspoon, finely chopped
  Spring onions 2 , cut into short sections
  Celery stalks 3 , thinly sliced diagonally
  Carrot 1 Small, thinly sliced diagonally
  Red peppers 1 Small, cored, seeded, cut into small pieces
  Salt 1 Teaspoon
  Soft brown sugar 1⁄2 Teaspoon
  Light soy sauce 1 Tablespoon
  Chinese rice wine 1 Tablespoon
  Stock 2 Tablespoon
  Sesame oil 4 Drop

1. To prepare the squid blanch it as for Deep-Fried Squid.
2. Shell and de-vein the prawns, then cut each one in half lengthways.
3. Cut each scallop into 3-4 slices.

4. In a bowl mix the prawns and scallops with the egg white and half of the cornflour paste.
5. In a preheated wok heat the oil until medium hot, then blanch the seafood for about 30-40 seconds, remove and drain.
6. Pour off the excess oil, leaving about 2 tablespoons in the wok.
7. Add the ginger and spring onions to flavor the oil first.
8. Then add the vegetables, stir-fry for about 1 minute and add the salt and sugar.
9. Continue stirring for another minute, then blend well adding the seafood, soy sauce and wine.
10. Add the stock and thicken this gravy with the remaining cornflour paste.

11. Add the sesame oil and serve hot.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes

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Average: 4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 662 Calories from Fat 541

% Daily Value*

Total Fat 61 g94.2%

Saturated Fat 8.1 g40.5%

Trans Fat 0 g

Cholesterol 154.9 mg51.6%

Sodium 974.9 mg40.6%

Total Carbohydrates 11 g3.8%

Dietary Fiber 1.7 g6.9%

Sugars 3.3 g

Protein 17 g34.3%

Vitamin A 66.3% Vitamin C 77.2%

Calcium 4.5% Iron 4.1%

*Based on a 2000 Calorie diet

Mixed Seafood With Vegetables Recipe