dimanche 18 janvier 2015

Seafood stir-fry with ginger

Served with plenty of crusty bread to mop up the juices and a glass of chilled dry white wine, this would make a refreshing supper.

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
  1. Heat the oils in a wok or large frying pan and cook the Ginger and spring onions for 2-3 minutes, or until golden.
  2. Stir in the red pepper for a further 3 minutes.
  3. 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.
  4. Stir in the lime juice, soy sauce and coconut milk and simmer, uncovered, for 2 minutes, until the juices begin to thicken slightly.
  5. Season well, arrange the salad leaves on serving plates and spoon over the seafood mixture with the juices.
  6. Serve with crusty bread.