Californian prawn and scallop stir-fry is a delicious and vibrant dish that showcases the flavors of fresh seafood and colorful vegetables. This recipe combines the succulent prawns and quartered scallops with the aromatic blend of ginger, garlic, and green chili. The stir-fry is enhanced with the addition of red pepper, spinach, and onions, creating a delightful medley of textures and flavors. The dish is further elevated with a flavorful sauce made from fish stock, light soy sauce, rice wine, and cornflour. The result is a mouthwatering stir-fry that is both visually appealing and bursting with deliciousness. Serve this Californian prawn and scallop stir-fry immediately to enjoy the tender seafood and crisp vegetables at their best.
INGREDIENTS:
- 3 tablespoons vegetable oil
- 4 tablespoons pine nuts
- 450g/1lb raw prawns
- 450g/1lb scallops, quartered if large
- 2 teaspoons grated fresh root ginger
- 1 fresh green chili, deseeded and finely chopped
- 2 garlic cloves, finely chopped
- 1 red pepper, seeded and chopped
- 225g/8oz spinach, stalks removed
- 4 onions, sliced
- 4 tablespoons fish stock
- 4 tablespoons light soy sauce
- 4 tablespoons rice wine
- 1 tablespoon cornflour
PREPARATIONS:
- Heat the oil in a wok and add the pine nuts. Cook over low heat, stirring continuously, until lightly browned. Remove with a slotted spoon and drain on kitchen paper. Set aside.
- Add the prawns and scallops to the remaining oil in the wok and stir over moderate heat until the scallops are beginning to look opaque and firm, and the prawns are pink.
- Add the grated ginger, chopped chili, garlic, and red pepper to the wok. Cook for a few minutes over medium-high heat.
- Add the spinach and sliced onions to the wok and stir-fry briefly.
- In a bowl, mix together the fish stock, light soy sauce, rice wine, and cornflour. Pour this mixture over the ingredients in the wok.
- Increase the heat to bring the liquid to a boil, stirring continuously. Once the liquid thickens, stir in the reserved pine nuts.
- Serve the Californian prawn and scallop stir-fry immediately.
YIELD:
- Serves 6
SPECIAL INSTRUCTIONS:
- Serve the stir-fry immediately to enjoy the freshness and crispness of the seafood and vegetables.
- Adjust the amount of chili according to your preferred level of spiciness.
- Make sure to devein and remove the shells from the prawns before cooking.
- Use fresh and high-quality seafood for the best flavor and texture.
TIPS:
- Garnish the stir-fry with chopped fresh cilantro or spring onions for added freshness and visual appeal.
- Serve the stir-fry over steamed rice or noodles for a complete meal.
- Feel free to add other vegetables of your choice, such as snow peas or mushrooms, to the stir-fry.
- Have all the ingredients prepared and ready before starting the stir-frying process for a quick and efficient cooking experience.
In conclusion, Californian prawn and scallop stir-fry is a delightful dish that combines the succulence of prawns and scallops with the vibrant flavors of ginger, garlic, and chili. This recipe showcases the freshness of seafood and the crispness of vegetables, resulting in a harmonious stir-fry. The addition of pine nuts adds a delightful crunch and texture to the dish. The stir-fry is further elevated by a flavorful sauce made from fish stock, light soy sauce, rice wine, and cornflour.
To prepare this dish, start by stir-frying the prawns and scallops until they are cooked through and tender. Add the aromatic ingredients like ginger, chili, garlic, and red pepper, followed by the spinach and sliced onions. Pour the sauce mixture over the ingredients and bring it to a boil until the sauce thickens. Stir in the reserved pine nuts and serve the stir-fry immediately.
Serve this Californian prawn and scallop stir-fry as a main course with steamed rice or noodles for a complete and satisfying meal. The combination of flavors and textures will surely delight your taste buds. So gather the ingredients, follow the preparations carefully, and enjoy this flavorful and vibrant seafood stir-fry.
