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Sour Fried Seafood

A fragrant sour fried curry from the Far East. This can be served on its own, or as one of a combination of dishes.

ingredients

serves 4
1 lb mixed fish and seafood, to include any of the following: large prawns; scallops; squid, cleaned and cut into rings; oysters, shelled; clams, shelled; crab claws, shelled; small whole fish, e.g. whitebait or smelt
140 ml (1/4 pint) oil
1 tbsp grated fresh ginger
4 shallots, finely chopped
3 cloves garlic, crushed
4 red chilli peppers, seeded and finely chopped
1 tsp ground mace
1/2 tsp prawn paste
1 piece tamarind, soaked in 4 tbsps hot water OR 2 tbsps lemon juice
Pinch brown sugar
Salt

method

1. Heat the oil in a frying pan, until it begins to smoke. Fry the fish in several batches for 2-3 minutes per batch, or until lightly browned and cooked through. Drain on paper towels and keep warm.

2. Grind the shallots, ginger, garlic, chillies and mace to a smooth paste in a pestle and mortar. Add the prawn paste and blend together well.

3. Put 1 tbsp of oil into a wok and add the spice paste. Cook gently for 2-3 minutes. Strain in the tamarind and water, or lemon juice. The sauce should be of a thin coating consistency, add a little more water, if it is too thick.

4. Stir in the sugar, the cooked fish and salt to taste. Cook for 2-3 minutes, or until the fish is heated through.

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