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| Three
Seafoods Stir-Fry (Canton) |
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| FThree Seafoods
Stir-Fry 100 g (4 oz) uncokked prawns, peeled and deveined 100 g (4 oz) scallops, sliced in half 100 g (4 oz) squid, cleaned and sliced 25 g (1 oz) cornflour 1 egg white 600 ml (1 pint) vegetable oil 2 sticks of celery, sliced into 2.5 cm (1 inch) pieces 1 carrot, scraped and cut into rings 2 spring onions, finely chopped 2.5 cm (1 inch) piece root ginger, peeled and finely chopped 2 garlic cloves, crushed 100 ml (3 1/2 fl oz) chicken stock large pinch of MSG 1/2 teaspoon salt 1 tablespoon Chinese wine or dry sherry few drops sesame oil 1 teaspoon vinegar 1. Mix the prepared seafood with three-quarters of the cornflour and egg white, mixed together 2. Heat the oil to 180 degree C or 350 degree F or until a cube of bread browns in 30 seconds. Add the seafood, celery and carrot. Stir-fry together for about 2 minutes, then remove from the oil and drain on paper towels. 3. Pour off most of the oil, leaving enough to coat the bottom of the wok. Reheat the wok, then put in the spring onions, ginger, garlic, chicken stock, MSG, salt and wine. Bring to the boil, then mix in the remaining cornflour and egg white to thicken the sauce. Return the seafood and vegetables ro the wok. Drizzle on the sesame oil and vinegar, toss together and serve immediately. |
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