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 (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

For the sauce

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

Directions

1. Blanch the peas briefly, drain and set aside.
2. Cut the salmon into 2.5cm cubes. Ensure the prawns are deveined.
3. 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.
4. 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

• Chinese barbecue pork
• Steamed whole chicken with ginger sauce