Ingredients
- 5.2 oz Atlantic salmon fillets x4 washed and pat dry with a paper towel
- 7 oz peeled and deveined prawnsfresh, or frozen and thawed, washed and pat dry with a paper towel
- 1 tablespoon vegetable stock powderdivided
- 1 tablespoon garlic powderdivided
- 1 teaspoon sesame oil
- 3 teaspoon ssesame oil
- 2 large eggslightly whisked
- 1 large brown onionfinely chopped
- 1 clove garliccrushed
- 2 stemsgreen onionshalved, peeled and thinly slice d, divided
- 2 large carrotspeeled and diced
- 2 cup spre-cooked long grain ricewhite or brown rice
- 1/2 cup frozen peas
- 1/2 cup sweet corn kernelsdrained
- 2 tablespoon ssoy sauceadjust to your tastes
- 2 tablespoon sChinese cooking wineor dry sherry
- 1teaspoon(extra) sesame oil
- finely slice d spring onionto serve
Instructions
- Liberally season and rub the prawns and salmon fillets with the stock powder and garlic powder to season.
- Heat the sesame oil in a large nonstick pan (or wok ) over medium high heat.
- When oil is hot and beginning to smoke, add the seasoned salmon.
- Cook for 4 5 minutes on one side, or until golden and crispy on the outside and cooked half way up (or three quarters) through the inside ( see notes).
- Turn fillets; reduce heat slightly and cook for a further 3 4 minutes more, or until cooked to your liking.
- Remove and transfer onto a plate.
- Add the prawns and cook for about 2 3 minutes or until they change colour and turn pink.
- Take off heat and remove from pan.
