Ingredients
- 14 tsp salt
- 1 medium egg white
- 1 tsp olive oil
- 112 tsp cornflour
- 500g diced or sliced turkey meat
- 4 tbsp olive oil
- 6 freshwater prawns, shelled and de veined
- 100g defrosted prawns
- 100mls well reduced fish stock, or fish stock cube crumbled
- 100mls Chinese oyster sauce
Method
- Bring together.
- Add the meat and leave for a few minutes, to adhere correctly.
- When ready to cook, removed the turkey and either fry or simmer, removing any excess egg white mixture.
- The result will be a beautifully moist end result everytime.
- Heat 2 tbsp of the oil then saute the velveted chicken, remove and keep warm.
- Add the other 2 tbsp of oil and re heat.
- Add the freshwater prawns and sauté quickly until just cooked.
- Add the turkey back, plus the prawns, and fish stock or cube, finally add the oyster sauce and mix well.
- Serve.
