Chinese Style Scallops and Prawns

Ingredients

500g Regal Raw King Prawns, defrosted and peeled

225g Regal Roe Less Scallops, defrosted

15ml (1 tbsp) Sunflower oil

2.5cm (1 inch) Piece of fresh root ginger, peeled and grated

2 Garlic cloves, thinly sliced

1 Red pepper seeded and cut into thin strips

115g (4oz) Shiitake or button mushrooms thinly sliced

Juice of 1 lemon

5ml (1 tbsp) Cornflour mixed into a paste with 30ml (2 tbsp) cold water

30ml (2 tbsp) Light soy sauce

Ground salt and pepper

Snipped fresh chives to garnish

Method

1) Heat oil in a wok until very hot. Put in the prawns and sir fry on a high heat for two minutes. Add the scallops, ginger, and garlic and stir-fry for 1 minute more, by this time the prawns should have turned pink and the scallops opaque. Season with a little salt and pepper and then remove from the wok with a slotted spoon.


2) Add the red peppers and mushrooms to the wok and stir-fry for 1-2 minutes. Pour in the lemon juice, cornflour paste and soy sauce, bring to the boil and bubble for 1-2 minutes, stirring all the time until the sauce is smooth and thickened.


3) Stir the prawns and scallops into the sauce, cook for a few seconds until heated through, then season with salt and ground black pepper and serve garnished with snipped chives.

Serves: 4

Provided By: Sea Fish Authority