Prawn and Scallop Stir Fry recipe
information
Pine nuts and spinach give an unusual twist to this delicious dish.
ingredients
45 ml (3 tbsps) oil
60 g (4 tbsps) pine nuts
450 g (1 lb) uncooked prawns
450 g (1 lb) shelled scallops, quartered if large
2 tsps grated fresh ginger
1 small red or green chilli, seeded and finely chopped
2 cloves garlic, finely chopped
1 large red pepper, seeded and cut into 2.5 cm (1 inch) diagonal pieces
225 g (8 oz) fresh spinach, stalks removed and leaves well washed and shredded
4 spring onions, cut in 1.5 cm (1/2 inch) diagonal pieces
60 ml (4 tbsps) fish or chicken stock
60 ml (4 tbsps) light soy sauce
60 ml (4 tbsps) rice wine or dry sherry
1 tbsp cornflour
60 g (4 tbsps) pine nuts
450 g (1 lb) uncooked prawns
450 g (1 lb) shelled scallops, quartered if large
2 tsps grated fresh ginger
1 small red or green chilli, seeded and finely chopped
2 cloves garlic, finely chopped
1 large red pepper, seeded and cut into 2.5 cm (1 inch) diagonal pieces
225 g (8 oz) fresh spinach, stalks removed and leaves well washed and shredded
4 spring onions, cut in 1.5 cm (1/2 inch) diagonal pieces
60 ml (4 tbsps) fish or chicken stock
60 ml (4 tbsps) light soy sauce
60 ml (4 tbsps) rice wine or dry sherry
1 tbsp cornflour
method
1. Heat oil in a wok and add the pine nuts. Cook over low heat, stirring continuously until lightly browned. Remove with a draining spoon and drain on paper towels.
2. Add the prawns and scallops to the oil remaining in the wok and stir over moderate heat until shellfish is beginning to look opaque and firm and the prawns look pink.
3. Add the ginger, chilli, garlic and red pepper and cook a few minutes over moderately high heat.
4. Add the spinach and onion, and stir-fry briefly. Mix the remaining ingredients together and pour over the ingredients in the wok.
5. Turn up the heat to bring the liquid to the boil, stirring ingredients constantly. Once the liquid thickens and clears, stir in the pine nuts and serve immediately.
2. Add the prawns and scallops to the oil remaining in the wok and stir over moderate heat until shellfish is beginning to look opaque and firm and the prawns look pink.
3. Add the ginger, chilli, garlic and red pepper and cook a few minutes over moderately high heat.
4. Add the spinach and onion, and stir-fry briefly. Mix the remaining ingredients together and pour over the ingredients in the wok.
5. Turn up the heat to bring the liquid to the boil, stirring ingredients constantly. Once the liquid thickens and clears, stir in the pine nuts and serve immediately.
serving amount
serves 4
rate this recipe
9.2
out of 10
5 users have helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
