Gingered Seafood Stir-fry recipe
information
This cornucopia of scallops, prawns and squid in an aromatic sauce makes a refreshing summer supper, served with plenty of crusty bread to mop up the juices - together with a glass of chilled dry white wine. It would also make a great dinner-party starter for four people.
ingredients
15 ml (1 tbsp) sunflower oil
5 ml (1 tsp) sesame oil
2.5 cm (1 in) fresh root ginger, finely chopped
1 bunch spring onions, sliced
1 red pepper, seeded and finely chopped
115 g (4 oz) small queen scallops
8 large raw prawns, peeled
115 g (4 oz) squid rings
15 ml (1 tbsp) lime juice
15 ml (1 tbsp) light soy sauce
60 ml (4 tbsp) coconut milk
salt and ground black pepper
mixed salad leaves and lime slices, to serve
5 ml (1 tsp) sesame oil
2.5 cm (1 in) fresh root ginger, finely chopped
1 bunch spring onions, sliced
1 red pepper, seeded and finely chopped
115 g (4 oz) small queen scallops
8 large raw prawns, peeled
115 g (4 oz) squid rings
15 ml (1 tbsp) lime juice
15 ml (1 tbsp) light soy sauce
60 ml (4 tbsp) coconut milk
salt and ground black pepper
mixed salad leaves and lime slices, to serve
method
1. Heat the sunflower and sesame oils in a preheated wok or large frying pan and cook the ginger and spring onions for 2 - 3 minutes, or until golden. Stir in the red pepper and cook for a further 3 minutes.
2. Add the scallops, prawns and squid rings and cook over a medium heat for about 3 minutes, until the seafood is just cooked.
3. Stir in the lime juice, soy sauce and coconut milk. Simmer, uncovered, for 2 minutes, until the juices begin to thicken slightly.
4. Season well. Arrange the salad leaves on 2 serving plates and spoon over the seafood mixture with the juices. Serve with lime slices for squeezing over the seafood.
2. Add the scallops, prawns and squid rings and cook over a medium heat for about 3 minutes, until the seafood is just cooked.
3. Stir in the lime juice, soy sauce and coconut milk. Simmer, uncovered, for 2 minutes, until the juices begin to thicken slightly.
4. Season well. Arrange the salad leaves on 2 serving plates and spoon over the seafood mixture with the juices. Serve with lime slices for squeezing over the seafood.
serving amount
serves 2
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