Seafood Combination Recipe
Summary
Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelEasy
Health IndexAverageServings8
Interest GroupExotic
Ingredients
| 1/4 cup / 60 ml/2 fl oz vegetable oil | ||
| 375 g/12 oz uncooked large prawns, shelled and deveined | ||
| 250 g/8 oz squid rings | ||
| 250 g/8 oz firm white fish fillets, cut into cubes | ||
| 125 g/4 oz scallops | ||
| Pepper red | 1 To taste, cut into strips | |
| 250 g/8 oz snow peas | ||
| 220 g/7 oz canned sliced bamboo shoots, drained | ||
| Garlic | 2 Clove (5gm), crushed | |
| Grated ginger | 2 Teaspoon | |
| Cornflour | 2 Teaspoon | |
| 1/2 cup/125 ml/4 fl oz chicken stock | ||
| Sesame oil | 1 Teaspoon | |
| Soy sauce | 2 Teaspoon | |
Directions
1. Heat 2 tablespoons vegetable oil in a wok or frying pan, add prawns, squid, fish and scallops and stir-fry for 2-3 minutes. Remove seafood from pan and set aside.
2. Add remaining vegetable oil to pan, heat and add red pepper, snow peas, bamboo shoots, garlic and ginger and stir-fry for 4-5 minutes or until red pepper and snow peas are tender.
3. Combine cornflour, chicken stock, sesame oil and soy sauce and stir into pan. Cook, stirring constantly, until sauce boils and thickens. Return seafood to pan and cook for 2-3 minutes or until heated through. Serve immediately.
2. Add remaining vegetable oil to pan, heat and add red pepper, snow peas, bamboo shoots, garlic and ginger and stir-fry for 4-5 minutes or until red pepper and snow peas are tender.
3. Combine cornflour, chicken stock, sesame oil and soy sauce and stir into pan. Cook, stirring constantly, until sauce boils and thickens. Return seafood to pan and cook for 2-3 minutes or until heated through. Serve immediately.
Chef
