Mixed Seafood with Vegetables
Ingredients
- 225g cleaned squid
- 150g raw, peeled prawns
- 6 scallops
- 150g sliced bamboo shoots
- 150g sliced water chestnuts
- ½ An egg white
- ½ tsp salt
- 1 tbsp cornflour paste
- 300ml oil
- ½ tsp finely chopped fresh ginger
- 2 spring onions cut into short sections
- 2 tbsp black bean and garlic sauce
- 2 sticks of celery thinly sliced diagonally
- 1 carrot thinly sliced diagonally
- ½ tsp sugar
- 1 tbsp rice wine
- ½ tsp sesame oil
Method
- Open up the squid and score the inside of the flesh in a criss-cross pattern, then cut the squid into diamond shaped pieces.
- Cut the prawns in half lengthways and cut each scallop into about 3 or 4 slices.
- Mix the prawns and scallops with a pinch of salt, the egg white and about half the cornflour paste.
- Heat the oil in a preheated wok until it’s medium hot. Add the seafood for about 30 seconds then remove and drain.
- Pour out the excess oil, leaving around 2 tablespoons of oil in the wok.
- Stir fry the ginger and the spring onions with the black bean and garlic sauce over a low heat for about 30 seconds or until fragrant.
- Turn the heat up high again and add the vegetables to be stir fried for about 2 minutes.
- Return the seafood to the wok with the remaining salt, sugar and wine. Blend well and add a little water stirring constantly.
- When the juices start to bubble, thicken it with the remaining cornflour paste.
- Sprinkle on the sesame oil and serve hot.
