Chilli, Salt and Pepper Seafood |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From The Australian Womens Weekly After Work Feast. Ingredients:
500 g king prawns (medium raw) |
300 g squid (hoods, cleaned) |
300 g scallops (roe removed) |
2 teaspoons sea salt |
1/2 teaspoon five-spice powder |
2 red thai chile (chopped finely) |
2 tablespoons peanut oil |
150 g sugar snap peas (trimmed) |
2 tablespoons light soy sauce |
1 lime (cut in wedges) |
Directions:
1. Shell and devein prawns leaving tails intact if you wish (I prefer to remove).
2. Cut squid down centre to open out and score the inside in a diamond pattern and then cut into thick strips.
3. Combine seafood, salt, pepper, five spice and chilli in large bowl.
4. Heat half the oil in the wok, stir fry seafood in batches until cooked.
5. Heat remaining oil in wok, stir fry peas until tender.
6. Return seafood to wok and add soy sauce and stir fry till hot.
7. Serve seafood with lime wedges.
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