Ingredients:

2 tbsp. White Wine

1 Egg lightly beaten

1/2 tsp Chinese five spice powder

1 tsp Cornflour

300g raw Prawns, peeled and deveined

125g Squid cut into rings

125g White Fish fillet, cut into strips

Vegetable oil for deep frying

1 Green Bell Pepper, cut into strips

1 Carrot, cut into thin strips

4 Baby Corn, halved lengthways

Procedures:

1.Mix together the wine, egg white, chinese five spice powder and cornflour in a large bowl. Add the prawns, squid rings and fish fillets and mix to coat evenly. Remove the fish and seafood with slotted spoon, reserving any leftover cornflour mixture.

2) Heat the oil in ore-heated pan and deep fry the prawns. Squid and fish for 2-3 minutes. Remove seafood mixture from the pan and set aside.

3) Remove excess oil from the pan but leave about 1 tbsp. of oil. Add bell pepper, carrot and cobs and stir fry for 4-5 minutes.

4) Return the seafood mixture to the pan and add any remaining cornflour mixture. Cookand stir well. Transfer in a platter and ready to serve.