I came up with this the other night and really enjoyed it. My hubby is out of town on business at the moment and he is not the biggest fan of scallops. Whereas I love them so I try to make things he doesn't like as much as me, so I can enjoy it guilt free, knowing he is not loving it as much as me. This is a great quick recipe to make and it tastes awesome or at least I think so. Feel free to change and add whatever seafood you love in this recipe. I made this just for me, I had 5 prawns and 4 scallops so I took the weight of each and multiplied it by 4 and rounded either up or down so it should be quite close on weight. I think the rest should work out fine for 4 people.
- 500 g uncooked medium king prawns (I bought mine already peeled)
- 600 g scallops, no roe
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon five-spice powder
- 2 red Thai chile, chopped finely (add as many or as little seeds as you want I use nearly all of them as I love spice.)
- 2 garlic cloves, crushed
- 1 1⁄2 teaspoons ginger
- 2 tablespoons peanut oil
- 1 small red pepper
- 1 small yellow pepper
- 120 g bean sprouts
- 12 baby asparagus spears
- 150 g sugar snap peas
- 2 -3 tablespoons light soy sauce
- 1 -2 teaspoon sugar (depending on personal taste)
- 2 tablespoons fresh chives, chopped finely
- Combine seafood, pepper, five-spice, chilli, garlic and ginger in a bowl.
- Heat half the oil in a wok, stir-fry seafood in batches, until cooked, remove.
- Heat remaining oil in wok, stir-fry peppers until tender, add sprouts, asparagus and peas to wok, stir-fry 1 minute.
- Return seafood to wok with soy sauce and sugar, stir-fry until hot and veg are just tender (should have a nice crunch to them)Stir in 1 tablespoon of chopped chives, save the rest to sprinkle over dishes.
- Please Note: Cooking times will be longer if not using a wok, wok's get very hot so cook much quicker than regular frying pans.
- To Serve: Arrange spoonfuls of veg on plate top with seafood.