- 2 celery
sticks, washed and trimmed.
- 1 medium
carrot, peeled.
- 350g (12
oz) coley, haddock or cod fillet, skinned.
- 350g (12
oz) Iceberg or Cos lettuce.
- 45ml (3 tbsp)
peanut oil.
- 1 garlic
clove, skinned and crushed.
- 100g (4 oz)
peeled prawns.
- 100g (15
oz) can (or fresh) whole baby sweetcorn, drained.
- 5ml (1 tsp)
anchovy essence.
- salt and
freshly ground pepper.
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- Slice the
celery and carrot into thin matchsticks, 5cm (2") long. Cut
the fish into 2.5cm ( 1") chunks.
- Shred the
lettuce finely , discarding the core and any thick stalks.
- Heat 15ml
(1 tbsp) of the oil in a wok or large frying pan until smoking.
Add the lettuce and fry for about 30 seconds until lightly cooked.
Transfer to a serving dish and keep warm in a low oven.
- Heat another
30ml ( 2 tbsp) of oil in the pan until smoking. Add the celery,
carrot, white fish and garlic and stir-fry over a high heat for
2 - 3 minutes, adding more oil if necessary.
- Lower the
heat and add the prawns, baby sweetcorn and anchovy essence. Toss
well together for 2 -3 minutes to heat through thoroughly and
to coat all of the ingredients in the sauce.
- Add the seasoning
to taste , spoon on the lettuce and serve immediately.
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