IRON-PLATE SIZZLED SEAFOOD

Serves 4.

Preparation & cooking time: 30–35 mins.

115g (4oz) cleaned squid

115g (4oz) uncooked prawns

3–4 fresh scallops

¼ egg white

2 teaspoons thick cornflour paste

115g (4oz) mange-tout, broccoli, green pepper or any greens

1 small carrot

about 300ml (½ pint) seasoned oil

1 spring onion, cut into short sections

3–4 small bits of fresh ginger root

½ teaspoon salt

½ teaspoon soft brown sugar

1 tablespoon Teriyaki sauce

1 teaspoon Chinese rice wine

a few drops of sesame oil

Prepare and blanch the squid as for Deep-Fried Squid. Shell and de-vein the prawns , then cut each one in half lengthways. Cut each scallop into 3–4 slices. Mix the prawns and scallops with the egg white and cornflour paste.

Top and tail the mange-tout, or cut the other green vegetables into thin slices. Cut the carrot into thin slices.

Heat the iron-plate before you heat the oil in a preheated wok. Blanch the seafood in the wok for about 30 seconds, remove and drain.

Pour off the excess oil, leaving about 1 tablespoon in the wok. Add thespring onion, ginger, and vegetables, stir-fry for about 1 minute, add the salt and sugar followed by the seafood, stir for a few times, then add the Teriyaki sauce, wine and sesame oil, blending well.

To serve: either bring the food on the hot iron-plate sizzling to the table, or put the food on a warm dish and bring it to the table, then pour it into the iron-plate just before serving.

hancheng

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