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 and 1/2 tbsp hot sauce
- 1 egg
- 1 tbsp all purpose flour
- 1/2 tsp pepper
- Salt, to taste
- 2 tbsp oil
Method to prepare
- Wash, shell and devein the prawns. Pat dry.
- Dice the chicken into 2-inch cubes.
- Cut the vegetables as mentioned above.
- Marinade the prawns and chicken pieces with a tbsp of all purpose flour, 1 egg, 1/2 tsp pepper and salt to taste.
- Keep marinated for 30 minutes.
- Heat 1 tbsp oil in a non stick skillet, add the chicken and prawn pieces and shallow fry for 2 to 3 minutes.
- In the same pan, heat 1 tbsp of oil, add the minced garlic and rest of the vegetable and sautee for a minute or so.
- Next add the dark soy sauce, tomato ketchup and hot sauce with a cup of water, cover and let cook until the vegetables are tender.
- Next add the prawn and chicken pieces and let cook for a minute or so or until the chicken and prawns are cooked thoroughly and all the flavors blend in well.
- Add salt, as required.
- Serve hot with rice.
Keywords – prawns and chicken pieces, shallow fry, sautee, tomato ketchup, hot sauce.
