Serves 4
Ingredients:
- 115 gm squid cleaned, 4-6 fresh scallops, 115 gm uncooked prawns, half egg white, 1 tbsp corn flour paste, 2-3 stalks of celery, 1 small red peeper cored and seeded, 2 small carrots, about 300 ml oil, half tsp finely chopped fresh ginger, 1 spring onion cut into short sections, 1 tsp salt, half tsp light brown sugar, 1 tbsp Chinese rice wine or dry sherry, 1 tbsp light soy sauce, 1 tsp chilli bean sauce, 2 tbsp Basic stock and few drops sesame oil.
Cooking Method:
- Open up the squid and using a sharp knife, score the inside in a criss-cross pattern. Cut the squid into pieces each about the size of an oblong stamp. Soak the squid in a bowl of boiling water until all the pieces curl up; rinse in cold water and drain.
- Cut each scallop into 3-4 slices. Peel the prawns and cut each in half lengthways.
- Mix the scallops and prawns with the egg white and corn flour paste.
- Cut the celery, red pepper and carrots into thin slices, each about the size of a postage stamp.
- Heat the oil in a preheated wok until medium-hot and stir-fry the seafood for about 30-40 seconds. Remove with a strainer and drain.
- Pour off the excess oil, leaving about 2 tbsp in the wok, and add the vegetables with the ginger and spring onions. Stir-fry for about 1 minute.
- Add the seafood to the wok, stir for another 30-40 seconds, then add the salt, sugar, wine or sherry, soy sauce and chilli bean sauce.
- Blend well, add the stock and continue stirring for another minute. Then serve garnished with sesame oil.