King Prawn And Scallop Stir Fry
This flavorful stir-fry dish combines succulent prawns, tender scallops, and an array of vibrant Chinese greens in a fragrant garlic and ginger-infused sauce. The dish is finished off with a hint of sesame oil for a touch of nuttiness. Perfect for a quick and delicious meal packed with fresh seafood and wholesome vegetables.
— Constant Cookbook
Ingredients
- 2 tbsp ground nut
- 1 garlic
- 10g fresh root ginger
- 6 king prawns
- 3 scallops
- flakes and pepper, to taste sea salt
- 1-1½ tbsp Shaoxing rice wine
- 1 spring onion
- 4 sprigs choi sum, or other Chinese greens
- 1 pak choi
- 30g/1oz mangetout
- ½ red chilli
- 1-2 tbsp light soy sauce
- 1 tsp sesame oil
Instructions
- Heat the groundnut oil in a wok until smoking.
- When hot, add the garlic and ginger cook for one minute, or until soft.
- Add the prawns to the garlic and ginger, fry for one minute, tossing the wok or stirring the prawns with a spoon a couple of times.
- Season the scallops with salt and pepper. Lay the scallops round the edge of the hot wok, to get a little colour on the sides.
- Toss the wok or gently turn the seafood over, then add the rice wine.
- Add all the prepared vegetables and gently toss until the choi sum and pak choi have slightly wilted - this will take a further couple of minutes
- Add the red chilli and light soy sauce, to taste.
- Divide the mixture into two bowls and drizzle half a teaspoon of sesame oil over each portion. Serve at once.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 2
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