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Iron Plate Sizzled Seafood

Chinese.wok's picture
Ingredients
  Squid 4 Ounce, cleaned (115 Gram)
  Uncooked prawns 4 Ounce (115 Gram)
  Fresh scallops 4
  Egg white 1⁄4
  Cornflour paste 2 Teaspoon (Thick)
  Mange-tout/Broccoli / green pepper / any greens 4 Ounce (115 Gram)
  Carrot 1 Small
  Seasoned oil 1⁄2 Pint (300 Milliliter)
  Spring onion 1 , cut into short sections
  Fresh ginger root piece 4
  Salt 1⁄2 Teaspoon
  Soft brown sugar 1⁄2 Teaspoon
  Teriyaki sauce 1 Tablespoon
  Chinese rice wine 1 Teaspoon
  Sesame oil 2 Drop
Directions

GETTING READY
1. To prepare the squid blanch 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. Mix the prawns and scallops with the egg white and cornflour paste.
5. Top and tail the mange-tout or cut the other green vegetables into thin slices.
6. Cut the carrot into thin slices.
7. Heat the iron-plate before you heat the oil in a preheated wok.

MAKING
8. In the wok blanch the seafood for about 30 seconds, remove and drain.
9. Pour off the excess oil, leaving about 1 tablespoon in the wok.
10. Add the spring onion, ginger, and vegetables and stir-fry for about 1 minute.
11. Add the salt and sugar followed by the seafood, stir for a few times.
12. Then add the Teriyaki sauce, wine and sesame oil, blending well.

SERVING
13. Bring the food on the hot iron-plate sizzling to the table.
14. Alternately put the food on a warm dish and bring it to the table, then pour it into the iron-plate just before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Main Dish
Ingredient: 
Seafood
Interest: 
Everyday
Preparation Time: 
25 Minutes
Cook Time: 
10 Minutes
Ready In: 
35 Minutes
Servings: 
4

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