Stir-fried mixed seafood

Name: Stir-fried mixed seafood
Cuisine: China
Ingredients: 300 g/11 oz large raw tiger prawns, head and shell removed but tail left on, and deveined; 2 stringed celery sticks, cut diagonally into 2.5 cm /1 inch lengths; 300 g /11 oz fresh shelled scallops; 1 teaspoon cornflour mixed with a little cold water to a smooth paste; vegetable oil, for stir-frying; 130 g can bamboo shoots, rinsed and dried; 8 shallots, peeled and thinly sliced diagonally; 300 g/11 oz squid tubes, cleaned; 130 g can water chestnuts, rinsed and dried; 2 tablespoons rice wine, sake or dry sherry; 1 chicken stock cube, dissolved in 150 ml/5 fl oz hot water; 2 tablespoons light soy sauce; 1 teaspoon sesame oil

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

300 g/11 oz squid tubes, cleaned
130 g can water chestnuts, rinse

Asia
China
Fish course

Method

Cut open each squid tube lengthways to form a flat sheet and score the inside of the squid in a criss-cross pattern, then cut into 2.5 cm/1 inch squares.
Cut the water chestnuts in half and thinly slice the bamboo shoots.
Heat a wok, add a little vegetable oil and stir-fry all the vegetables for a couple of minutes or so, then remove from the wok, dra