Iron Plate Sizzled Seafood Recipe
Ingredients
| Squid | 4 Ounce | |
| Prawns | 4 Ounce | |
| Scallops | 4 | |
| Egg white | 1/4 | |
| Thick cornflour paste - 2 teaspoons | ||
| Mange-tout, broccoli, green pepper or any greens - 4 oz (115 g) | ||
| Carrot | 1 Small | |
| Oil | 1/2 Pint, seasoned | |
| Spring onion | 1 | |
| Fresh ginger root - 3-4 small bits | ||
| Salt | 1/2 Teaspoon | |
| Soft brown sugar | 1/2 Teaspoon | |
| Teriyaki sauce | 1 Tablespoon | |
| Chinese rice wine - 1 teaspoon | ||
| Sesame oil - A few drops | ||
Directions
GETTING READY
1. To prepare the squid blanch as for Deep-Fried Squid .
2. Shell and de-vein the prawns, then cut each one in half lengthways.
3. Cut each scallop into 3-4 slices.
4. Mix the prawns and scallops with the egg white and cornflour paste.
5. Top and tail the mange-tout or cut the other green vegetables into thin slices.
6. Cut the carrot into thin slices.
7. Heat the iron-plate before you heat the oil in a preheated wok.
MAKING
8. In the wok blanch the seafood for about 30 seconds, remove and drain.
9. Pour off the excess oil, leaving about 1 tablespoon in the wok.
10. Add the spring onion, ginger, and vegetables and stir-fry for about 1 minute.
11. Add the salt and sugar followed by the seafood, stir for a few times.
12. Then add the Teriyaki sauce, wine and sesame oil, blending well.
SERVING
13. Bring the food on the hot iron-plate sizzling to the table.
14. Alternately put the food on a warm dish and bring it to the table, then pour it into the iron-plate just before serving.
1. To prepare the squid blanch as for Deep-Fried Squid .
2. Shell and de-vein the prawns, then cut each one in half lengthways.
3. Cut each scallop into 3-4 slices.
4. Mix the prawns and scallops with the egg white and cornflour paste.
5. Top and tail the mange-tout or cut the other green vegetables into thin slices.
6. Cut the carrot into thin slices.
7. Heat the iron-plate before you heat the oil in a preheated wok.
MAKING
8. In the wok blanch the seafood for about 30 seconds, remove and drain.
9. Pour off the excess oil, leaving about 1 tablespoon in the wok.
10. Add the spring onion, ginger, and vegetables and stir-fry for about 1 minute.
11. Add the salt and sugar followed by the seafood, stir for a few times.
12. Then add the Teriyaki sauce, wine and sesame oil, blending well.
SERVING
13. Bring the food on the hot iron-plate sizzling to the table.
14. Alternately put the food on a warm dish and bring it to the table, then pour it into the iron-plate just before serving.
Chef
