Ingredients

230g fresh or frozen and presoaked fish lips 150g medium-size shrimp

4-5 fresh button mushrooms

1 small stalk of celery

Few slices of carrot

2 shallots, sliced

1 tbsp curry power

1 slice ginger

A little green onion, cut into sections

Marinade

1/6 tbsp salt, 1/4 tbsp corn flour, a little pepper

Seasonings

1-2 tbsp Shaoxing wine

3/8 cup broth (or water)

1/3 tbsp salt

1/4 tbsp sugar

A little pepper

Method

1. Shell and devein the shrimps, wash and pat dry, immerse in the marinade and mix well, then lightly deep-fry in hot oil and set aside.

2. Thoroughly blanch the fish lips with ginger and green onion, wash and pat dry, cut into pieces and set aside.

3. Wash and thinly slice the celery and the mushrooms.

4. Heat 1 tbsp of oil to stir-fry the celery and the mushroom slices, remove and set aside.

5. Heat 1-1/2 tbsp of oil to saute the shallot slices and the curry powder. Return the fish lips to the wok, sprinkle wine and add other seasonings, keep cooking until the flavor is well absorbed. Then add the shrimp, mushrooms, celery and carrot slices, stir-fry until cooked. Thicken sauce with a little corn flour solution and serve at once.

Editor: Donald