Ingredients
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2 tsp Groundnut Oil
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1 clove Garlic
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10g Gingercut into matchsticks
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6 Green King Prawnspeeled and deveined
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3 Scallopscut in half to make 6 discs in total
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to taste Sea Salt Flakes
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to taste Pepper
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1 - 1.5 tbsp to taste Shaoxing Rice Wine
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1 Spring Onionscut into strips
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Chinese Greens
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1 Pak Choicut into 4
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30g Mange Tout
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1/2 Red Chillithinly sliced on the angle
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1-2 tbsp, to taste Light Soy Sauce
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1 tsp Sesame Oil
Directions
I wanted to make something healthy for the Chinese grand prix, as there is a lot of bad press at the moment about Chinese food – too much salt and sugar. I know that this is not true of real Chinese food, I spent three weeks there on holiday and lost half a stone eating like a king, so I think our western version of Chinese food is the problem.
I found this delightful recipe from the Hairy Bakers Asian Adventures. So beautiful and delicate looking, the greens of the vegetables contrasting with the shellfish and the chilli.
You will notice that my scallops and prawns were not exactly ‘kings’ but the meal still tasted wonderful and we served ours with rice noodles.
Steps
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1
Done
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Heat the groundnut oil in a wok until smoking. |
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2
Done
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When hot, add the garlic and ginger cook for one minute, or until soft. |
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3
Done
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Add the prawns to the garlic and ginger, fry for one minute, tossing the wok or stirring the prawns with a spoon a couple of times. |
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4
Done
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Season the scallops with salt and pepper. Lay the scallops round the edge of the hot wok, to get a little colour on the sides. |
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5
Done
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Toss the wok or gently turn the seafood over, then add the rice wine. |
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6
Done
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Add all the prepared vegetables and gently toss until the choi sum and pak choi have slightly wilted - this will take a further couple of minutes |
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7
Done
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Add the red chilli and light soy sauce, to taste. |
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8
Done
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Divide the mixture into two bowls and drizzle half a teaspoon of sesame oil over each portion. Serve at once. |
