Every fortnight, Martin Li takes us on an exciting journey of Chinese cuisine. In the first segment, chef Raymond Chan explains how to cook supreme seafood – a traditional Hong Kong dish using lobster, prawns, scallops and asparagus.
Raymond Chan, the author of this recipe, is the president of the NSW Chef Association. He has more than 44 years’ experience and currently runs Chan’s Garden Chinese Restaurant in Sydney’s Burwood.
- 250 g lobster meat
- 250 g king prawns
- 250 g scallops
- 2 tbsp sesame oil
- sprinkle of salt
- 200 g asparagus, ends trimmed
- 10 g ginger
- 5 g garlic
- 20 g carrot
- 4 strawberry slices, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time 30 minutes
Place the lobster meat, prawn and scallop in a bowl. Add sesame oil and salt. Set aside and allow to marinate for 30 minutes.
Heat a large fry-pan over medium heat. Add oil and cook the seafood and asparagus until half done.
Heat a pan and sauté ginger, garlic and carrot in oil. Return the half-done seafood and asparagus into the pan and stir-fry for 1 minute.
Garnish with strawberry.