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18 December 2012,20:28 by

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Serves :

Preparation Time :
10 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Mix the wine, egg white, five-spice powder and corn flour (cornstarch) in a large bowl.
  • Add the prawns (shrimp), squid rings and fish fillets and stir to coat evenly.
  • Remove the fish and seafood with a slotted spoon, reserving any leftover corn flour (cornstarch) mixture.
  • Heat the oil in a preheated wok and deep-fry the prawns (shrimp), squid and fish for 2 - 3 minutes.
  • Remove the seafood mixture 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 (bell) pepper, carrot and corn cobs and stir-fry for 4 - 5 minutes.
  • Return the seafood to the wok with any remaining corn flour (cornstarch) mixture.
  • Heat through, stirring, and serve.


  • 4 tablespoons dry white wine
  • 2 egg whites, lightly beaten
  • 1 teaspoon Chinese five-spice powder
  • 2 teaspoons corn flour (cornstarch)
  • 500 grams raw prawns (shrimp), peeled and deveined
  • 200 grams prepared squid, cut into rings
  • 200 grams white fish fillets, cut into strips
  • Cooking oil, for deep-frying
  • 2 green (bell) pepper, seeded and cut into thin strips
  • 2 carrots cut into thin strips
  • 6 baby corn cobs, halved lengthways

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