Serves 2
- 15 ml sunflower oil
- 5 ml sesame oil
- 2.5 cm piece fresh root ginger, peeled and finely chopped
- 1 bunch spring onions, sliced
- 1 red pepper, seeded and finely chopped
- 115 gr small queen scallops
- 8 large uncooked prawns, shelled
- 115 gr squid rings
- 15 ml lime juice
- 15 ml light soy sauce
- 60 ml coconut milk
- Salt and freshly ground pepper
- Mixed salad leaves and crusty bread, to serve
Stir in the red pepper for a further 3 minutes.
Add the scallops, prawns and squid and cook over medium heat for about 3 minutes, until the seafood is just cook, being careful not to overcook.
Stir in the lime juice, soy sauce and coconut milk and simmer, uncovered, for 2 minutes, until the juices begin to thicken slightly.
Season well, arrange the salad leaves on serving plates and spoon over the seafood mixture with the juices.
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