2 tablespoons white wine
1 egg white, lightly beaten
1⁄2 teaspoon five-spice powder
1 teaspoon cornflour
300g/11oz raw peeled prawns,
100g/4oz prepared squid, cut
100g/4oz cod fillets, cut into strips
vegetable oil for deep-frying
1 green pepper, seeded and cut
1 carrot, cut into thin strips
4 baby corn cobs, halved
• Mix the wine, egg white, five-spice powder and cornflour in a large
bowl. Add the prawns, squid and cod, and stir to coat evenly. Remove
with a slotted spoon, reserving any leftover cornflour mixture.
• Heat the oil in a wok, and deep-fry the prawns, squid and cod for
2–3 minutes. Remove 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 pepper, carrot and corn cobs, and stir-fry for 4–5 minutes.
• Return the prawns, squid and cod to the wok with any remaining
cornflour mixture. Heat through, stirring, and serve hot with rice.