MIXED SEAFOOD WITH VEGETABLES
1 min readServes 4–6.
Preparation & cooking time: about 30–35 mins.
It is not necessary to use all the different ingredients for this dish – either of the two shellfish can be omitted.
115–175g (4–6oz) cleaned squid
115g (4oz) uncooked prawns
3–4 fresh scallops
⅓ egg white
1 tablespoon thick cornflour paste
about 300ml (½ pint) seasoned oil
½ teaspoon finely chopped fresh ginger root
1–2 spring onions, cut into short sections
2–3 stalks of celery, thinly sliced diagonally
1 small carrot, thinly sliced diagonally
small red pepper, cored, seeded, cut into small pieces
1 teaspoon salt
½ teaspoon soft brown sugar
1 tablespoon light soy sauce 1 tablespoon Chinese rice wine
about 2 tablespoons stock
a few drops of sesame oil
Prepare and blanch the squid as for Deep-Fried Squid on page 82. 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 half of the cornflour paste.
Heat the oil in a preheated wok until medium hot, then blanch the seafoodfor about 30–40 seconds, remove and drain.
Pour off the excess oil, leaving about 2 tablespoons in the wok, add the ginger and spring onions to flavour the oil first, then add the vegetables, stir- fry for about 1 minute, and add the salt and sugar. Continue stirring for another minute, then add the seafood, soy sauce and wine, blend well and add the stock; thicken this gravy with the remaining cornflour paste, add the sesame oil and serve hot.
