King prawn and scallop stir fry
Have you got wok it takes? This superb seafood stir fry is a quick cook, so have all your ingredients prepared before you turn the heat on. Spring onions, garlic and ginger give an authentic Cantonese flavour.
Ingredients
- Peanut oil30 ml
- Rice wine45 ml
- light soy sauce15 ml
- Sesame oil5 ml
Instructions
8 steps- 1
Heat the groundnut oil in a wok until smoking.
- 2
When hot, add the garlic and ginger cook for one minute, or until soft.
- 3
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.
- 4
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.
- 5
Toss the wok or gently turn the seafood over, then add the rice wine.
- 6
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
- 7
Add the red chilli and light soy sauce, to taste.
- 8
Divide the mixture into two bowls and drizzle half a teaspoon of sesame oil over each portion. Serve at once.
Nutrition
1 serving ≈ 225 g
Nutrition values are estimates. - means data is unavailable.
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