Lime and basil seafood stir-fry
7
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Succulent seafood mingles with soft noodles in this Thai-inspired stir-fry flavoured with tangy lime, aromatic basil and sweet soy sauce.
Ingredients
Calamari or squid, raw
200 g, (1xmedium tube)
Dry rice noodles
200 g
Sunflower oil
1 tbs
Raw peeled prawns
250 g, (buy 500g), peeled, deveined
Green shallot(s)
3 individual, cut into 2cm pieces
Asparagus
1 bunch(es), cut into 4cm pieces
Red capsicum
1 medium, thinly sliced
Kecap manis
2 tbs, (sweet soy sauce)
Lime juice
2 tbs
Fresh basil
¼ cup(s), torn
Instructions
1
Cut calamari tube lengthways down 1 side and open out. Wash and pat dry, removing any membrane from inside surface. Score flesh diagonally in a tight crisscross pattern. Cut into 5cm x 4cm pieces.
2
Place noodles in a large heatproof bowl. Cover with boiling water and set aside for 5 minutes or until softened. Drain well.
3
Meanwhile, heat a wok over high heat. Add 1 teaspoon oil and heat for 20 seconds. Stir-fry calamari for 2-3 minutes or until lightly golden. Transfer to a plate. Reheat wok over high heat. Add 1 teaspoon oil and heat for 20 seconds. Stir-fry prawns for 3 minutes or until cooked through and lightly golden. Transfer to plate with calamari.
4
Reheat wok over medium-high heat. Add remaining oil and heat for 20 seconds. Stir-fry shallots, asparagus and capsicum for 3 minutes or until tender. Add kecap manis and juice and stir-fry until well coated. Return calamari and prawns to wok with noodles. Stir-fry for 1 minute or until heated through. Add basil and gently toss to combine. Serve.
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