• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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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

  1. 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.
  2. Add celery, water chestnuts and carrot to mix and stir in sauce ingredients. Bring to a quick boil.
  3. Splash in Shao Hsing wine if using and add a little more sesame oil to glaze the dish.
  4. Transfer to a serving plate and serve immediately.

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