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Stir-fried salmon, prawns and peas

Name: Stir-fried salmon, prawns and peas
Yield: 2
Ingredients: 1 cup Frozen peas; 175 g Boneless salmon fillets, skinned (Main); 175 g Raw prawns, large, shelled (Main); 1 Egg white; 1 pinch Salt; 2 tsp Shaoxing wine; 2 tsp Root ginger, grated; 1 ½ tsp Cornflour; 2 Tbsp Canola oil; ½ cup Chicken stock; 1 Tbsp Soy sauce; 1 Tbsp Chilli sauce

for 2 people

Jan Bilton

Food writer and cookbook author.

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I used Yeo’s Hot Chilli Sauce. Thick white fish could be changed out for the salmon.

1 cup	Frozen peas
175 g	Boneless salmon fillets, skinned (Main)
175 g	Raw prawns, large, shelled (Main)
1	Egg white
1 pinch	Salt
2 tsp	Shaoxing wine
2 tsp	Root ginger, grated
1 ½ tsp	Cornflour
2 Tbsp	Canola oil

½ cup	Chicken stock
1 Tbsp	Soy sauce
1 Tbsp	Chilli 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.