Recipe Ingredient
- 150g garoupa fillet, cubed
- 4 medium large prawns, shelled and cubed
- 100g chicken fillet, diced
- 5 water chestnuts, cubed
- 5 button mushrooms, cubed
- 40g celery, cubed
- 100g carrot, cut into desired shapes, blanched
- 4 baby sweet corns, cubed
- 1 tbsp young ginger, minced
- 1 tbsp sesame oil
- 1 tsp oil
- 1 tbsp Shao Hsing wine (optional)
- Seasoning (A)
- 1 tsp salt
- Dash of monosodium glutamate
- 1 tsp corn flour
- 1 egg white
- Sauce (B)
- 1 tbsp abalone sauce
- ¼ tsp sugar
- ¼ tsp pepper
- 1 tsp cornflour
- 125ml fresh chicken stock
Instructions
- Combine fish and prawns with seasoning (A). Mix well then leave aside for 30 minutes. Heat oil and sesame oil in a wok, fry ginger for a while. Add marinated seafood ingredients and cook for 3-4 minutes.
- Add celery, water chestnuts and carrot to mix and stir in sauce ingredients. Bring to a quick boil.
- Splash in Shao Hsing wine if using and add a little more sesame oil to glaze the dish.
- Transfer to a serving plate and serve immediately.
