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Ingredients
- 500 g (1 lb 2 oz) raw prawns (shrimp), peeled and deveined, tails intact
- 250 g (9 oz) scallops
- 1-2 tablespoons red curry paste, to taste
- 2 tablespoons oil
- 2 ripe tomatoes, chopped
- 2 tablespoons lime juice
- 2 teaspoons finely grated lime zest
Method
1. Combine the prawns, scallops, curry paste and oil in a bowl; cover and refrigerate for about 30 minutes.
2. Heat a wok until it is very hot. Toss the seafood in the curry paste again to coat well and add to the wok in 2-3 batches. Cook each batch for 3 minutes, tossing frequently.
3. Remove from the heat and return all the seafood to the wok. Add the tomato and lime juice and stir well. Serve immediately, garnished with lime zest.
