SEAFOOD AND VEGETABLES ON LETTUCE

Preparation Method :

• Cut squid in half, spread out flat with the inside facing up, cut squid into diagonal pieces. Combine prawns, scallops and squid with sugar and corn flour.
• Slice the corn in half lengthways, cut shallots into 4cm lengths. Combine the corn, champignons, carrot and stock in pan, bring to boil for about 2 minutes. Drain vegetables, reserve stock.
• Heat oil in wok, add seafood, stir-fry until just tender; drain oil from wok except for 1 tablespoon, heat.
• Combine oyster sauce, and sesame oil with 2 tablespoons of reserved stock.
• Add seafood, prepared vegetables and shallots, stir-fry 1 minute.
• Add sesame oil mixture, stir-fry until mixture boils and thickens. Turn seafood mixture onto lettuce; serve.