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Categories:
black pepper Five Spice powder red Thai chile garlic ginger peanut oil red pepper yellow pepper bean sprouts sugar snap peas soy sauce sugar fresh chives
Viewed: 67 - Published at: 7 years agoIngredients
- 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
Method
- 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.
