Ingredients:

• 10 – medium-sized Prawns
• 1 cup – chicken, diced into 2 inch cubes
• 1 cup – celery, diced into 1 inch cubes
• 1/2 cup – carrot, diced into 1/2 inch cubes
• 2 – water chestnut, diced into small pieces
• 4-5 – baby corn, cut into half
• 3 Cloves – garlic, minced
• 3 tbsp – dark soy sauce
• 1 tbsp – Tomato ketchup
• 1.5 tbsp – hot sauce
• 1 – Egg
• 1 tbsp – all-purpose flour
• 1/2 tsp – pepper
• salt to taste
• 2 tbsp – oil

Method:

  1. Wash, shell and de-vein the prawns. Pat dry.
  2. Marinade the prawns and chicken pieces with a tbsp of flour, the egg, pepper and salt. Keep marinated for 30 minutes.
  3. Heat 1 tbsp of oil in a non-stick skillet, add the chicken and prawn pieces and shallow-fry for 2-3 minutes. Keep aside.
  4. In the same pan, heat 1 tbsp of oil, add the minced garlic and the vegetables and saute for a minute or so.
  5. Add the dark soy sauce, tomato ketchup and hot sauce with a cup of water, cover and cook until the vegetables are tender.
  6. Add the prawn and chicken pieces and cook for a minute or so or until the chicken and prawns are cooked thoroughly and all the flavours have blended well.
  7. Add salt to taste.
  8. Serve hot with rice.
  9. Recipe courtesy: Only Fish Recipes

Recipe courtesy of Sonali