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Fruits De Mer Stir-Fry

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Serves: 4
450g / 1 lb mixed fresh shellfish, such as tiger prawns, squid, scallops and mussels
2.5cm / 1 inch piece fresh root ginger
2 garlic cloves, peeled and crushed
2 green chillies, deseeded and finely chopped
3 tbsp light soy sauce
2 tbsp olive oil
200g / 7 oz baby sweetcorn, rinsed
200g / 7 oz asparagus tips, trimmed and cut in half
200g / 7 oz mangetout, trimmed
2 tbsp plum sauce
4 spring onions, trimmed and shredded, to garnish
freshly cooked rice, to serve

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.

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. Peel the root ginger and either coarsely grate or shred finely with a sharp knife and place into a small bowl. Add the garlic and chillies to the small bowl, pour in the soy sauce and mix well.

Place the mixed shellfish, except the mussels in a bowl and pour over the marinade. Stir, cover and leave for 15 minutes.

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.

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.

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