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Ingredients
- Big prawns- 200 grams
- Scallops - 200 grams
- Squid - 200 grams
- Fish fillets - 200 grams
- Bamboo shoots - 200 grams
- Water chestnuts - 150 grams
- Celery - 3 sticks
- Shallots - 6 pieces
- Cornstarch solution - 1
tablespoon
- Water - ½ cups
- Dry sherry - 2 teaspoons
- Sesame oil - ½ teaspoon
- Soy sauce - 2 teaspoons
- Cooking oil - 3 tablespoons
Method
- Clean and remove shell from
prawns, rinse and clean scallops, squid, fish, and then cut
squid and fish fillets into serving size.
- Slice shallots and celery
diagonally and cut water chestnuts and bamboo shoots into thin
slices.
- Heat up 3 tablespoons of
cooking oil in frying pan, add celery, bamboo shoot, shallots,
and stir-fry for 2 minutes then add scallops, prawns, squid and
fish, continue stir-fry for another 2 minutes.
- Add water and sherry and bring
to boil. Turn to low heat and simmer for another 2 minutes.
- Add cornstarch solution to
thicken the sauce and dish is ready to serve.
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