Chili Seafood Stir-Fry
photo by The Flying Chef
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1.10 lb uncooked medium king prawns (I bought mine already peeled)
- 1.32 lb 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
- 0.26 lb bean sprouts
- 12 baby asparagus spears
- 0.33 lb sugar snap peas
- 2 -3 tablespoons light soy sauce
- 1 -2 teaspoon sugar (depending on personal taste)
- 2 tablespoons fresh chives, chopped finely
directions
- 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.
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Reviews
-
Very good - spicy and full of flavor, nothing overwhelming. I didn't have any fresh thai chiles, so I added a healthy portion of crushed red pepper. I forgot to add sugar, but found I didn't miss it. Loved the vegetable combination with the shrimp and scallops. I served it with some udon noodles. Thanks for posting!
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Yesterday morning I decided I would like to have a meal with shrimp and scallops. I reviewed my personal cookbooks and found this one, which sounded especially good. I really enjoyed the many different vegetables which were included in the recipe. Everything blended together to create a very nice meal, which was far nicer and tastier than anything you can get at a fine restaurant. The Flying Chef is always an expert at putting together a meal in one dish like this one, which is easy to prepare, very healthy, and outstanding in appearance and taste. Thanks again, Flying Chef, for sharing so many nice recipes with us.
RECIPE SUBMITTED BY
<p>I am a pilot based in Switzerland who loves to cook and experiment with all kinds of foods from around the world. <br /> <br />I love throwing parties and intimate dinner parties especially seeing how much people enjoy themselves. <br /> <br />I love the ooutdoors and sports and to travel, although I haven't crossed off every place I want to visit in the world. <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/MEMBEROFTHEWEEK-1.jpg alt= /> <br /> <br /><img src=http://i497.photobucket.com/albums/rr336/jess4freedom/Zaar%20banners/ANZ-MakeMyRecipe.jpg alt= /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/pictSF7ey-1.jpg alt= /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/pick0GuXD-1.jpg alt= /> <br /> <br /><img src=http://i112.photobucket.com/albums/n191/bb_babe626/AUST5.jpg alt= /></p>
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