Stir-fried salmon, prawns and peas
I used Yeo’s Hot Chilli Sauce. Thick white fish could be changed out for the salmon.
For the seafood and veges
|1 cup||Frozen peas|
|175 g||Boneless salmon fillets, skinned|
|175 g||Raw prawns, large, shelled|
|2 tsp||Shaoxing wine|
|2 tsp||Root ginger, grated|
|2 Tbsp||Canola oil|
For the sauce
- Blanch the peas briefly, drain and set aside.
- Cut the salmon into 2.5cm cubes. Ensure the prawns are deveined.
- Whip the egg white in a bowl, until frothy. Add the salt, wine, ginger and cornflour. Add the seafood, mix well and marinate for 15 minutes.
- Heat the oil in a wok. Add the seafood and stir-fry until the prawns are pink. Add the peas and seasoning sauce and heat through.
More Chinese New Year recipes from Jan