Fruits de Mer Stir Fry Recipe
Ingredients
| Tiger prawns | 450 Gram, mixed | |
| 2.5 cm /1 inch piece fresh root ginger | ||
| Garlic | 2 Clove (5gm), crushed | |
| 2 green chillies, deseeded and finely chopped | ||
| Light soy sauce | 3 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| 200 g / 7 oz baby sweetcorn, rinsed | ||
| 200 g / 7 oz asparagus tips, trimmed and cut in half | ||
| 200 g / 7 oz mangetout, trimmed | ||
| 2 tbsp plum sauce | ||
| 4 spring onions, trimmed and shredded, to garnish | ||
| Freshly cooked rice, to serve | ||
Directions
1. Prepare the shellfish. Peel the prawns and if necessary remove the thin black veins from the back of the prawns. Lightly rinse the squid rings and clean the scallops if necessary.
2. Remove and discard any mussels that are open. Scrub and debeard the remaining mussels, removing any barnacles from the shells. Cover the mussels with cold water until required.
3. Peel the root ginger and either coarsely grate or shred finely with a sharp knife and place into a small bowl.
4. Add the garlic and chillies to the small bowl, pour in the soy sauce and mix well.
5. Place the mixed shellfish, except the mussels in a bowl and pour over the marinade. Stir, cover and leave for 15 minutes.
6. Heat a wok until hot, then add the oil and heat until almost smoking. Add the prepared vegetables, stir-fry for 3 minutes, then stir in the plum sauce.
7. Add the shellfish and the mussels with the marinade and stir-fry for a further 3-4 minutes, or until the fish is cooked. Discard any mussels that have not opened. Garnish with the spring onions and serve immediately with the freshly cooked rice.
2. Remove and discard any mussels that are open. Scrub and debeard the remaining mussels, removing any barnacles from the shells. Cover the mussels with cold water until required.
3. Peel the root ginger and either coarsely grate or shred finely with a sharp knife and place into a small bowl.
4. Add the garlic and chillies to the small bowl, pour in the soy sauce and mix well.
5. Place the mixed shellfish, except the mussels in a bowl and pour over the marinade. Stir, cover and leave for 15 minutes.
6. Heat a wok until hot, then add the oil and heat until almost smoking. Add the prepared vegetables, stir-fry for 3 minutes, then stir in the plum sauce.
7. Add the shellfish and the mussels with the marinade and stir-fry for a further 3-4 minutes, or until the fish is cooked. Discard any mussels that have not opened. Garnish with the spring onions and serve immediately with the freshly cooked rice.
Chef
