Materials:
100 g (4 oz) uncokked prawns, peeled and deveined
100 g (4 oz) scallops, sliced in half
100 g (4 oz) squid, cleaned and sliced
25 g (1 oz) cornflour
1 egg white
600 ml (1 pint) vegetable oil
2 sticks of celery, sliced into 2.5 cm (1 inch) pieces
1 carrot, scraped and cut into rings
2 spring onions, finely chopped
2.5 cm (1 inch) piece root ginger, peeled and finely chopped
2 garlic cloves, crushed
100 ml (3 1/2 fl oz) chicken stock
large pinch of MSG
1/2 teaspoon salt
1 tablespoon Chinese wine or dry sherry
few drops sesame oil
1 teaspoon vinegar


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Preparation time: 30 minutes
Cooking time: about 5 minutes


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2. Heat the oil to 180 degree C or 350 degree F or until a cube of bread browns in 30 seconds. Add the seafood, celery and carrot. Stir-fry together for about 2 minutes, then remove from the oil and drain on paper towels.

3. Pour off most of the oil, leaving enough to coat the bottom of the wok. Reheat the wok, then put in the spring onions, ginger, garlic, chicken stock, MSG, salt and wine. Bring to the boil, then mix in the remaining cornflour and egg white to thicken the sauce. Return the seafood and vegetables ro the wok. Drizzle on the sesame oil and vinegar, toss together and serve immediately.