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Ingredients
- 2 tablespoons white wine
- 1 egg white, lightly beaten
- 1⁄2 teaspoon five-spice powder
- 1 teaspoon cornflour
- 300g/11oz raw peeled prawns, deveined
- 100g/4oz prepared squid, cut into rings
- 100g/4oz cod fillets, cut into strips vegetable oil for deep-frying
- 1 green pepper, seeded and cut into strips
- 1 carrot, cut into thin strips
- 4 baby corn cobs, halved lengthways
Instructions
- Mix the wine, egg white, five-spice powder and cornflour in a large
bowl. Add the prawns, squid and cod, and stir to coat evenly. Remove
with a slotted spoon, reserving any leftover cornflour mixture. - Heat the oil in a wok, and deep-fry the prawns, squid and cod for
2–3 minutes. Remove from the wok with a slotted spoon and set aside. - Pour off all but 1 tablespoon of oil from the wok and return to the heat.
Add the pepper, carrot and corn cobs, and stir-fry for 4–5 minutes. - Return the prawns, squid and cod to the wok with any remaining
cornflour mixture. Heat through, stirring, and serve hot with rice
