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Seafood medley

by Christina Julia

Seafood medley

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 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


  • 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

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