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Mixed Seafood With Vegetables

Chinese.wok's picture
Ingredients
  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
Directions

GETTING READY
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.

MAKING
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.

SERVING
11. Add the sesame oil and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Seafood
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
4

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