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Photo of Scallop and prawn stir-fry with black bean sauce by WW

Scallop and prawn stir-fry with black bean sauce

5
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
Scallops don’t need to be saved for fancy restaurants, in fact, you can serve up this stir-fry in 30 minutes. Enjoy Asian greens, mushrooms and chilli with these seafood favourites.

Ingredients

Chinese broccoli (gai lan)

1 bunch(es), Chinese broccoli, chopped

Broccolini

1 bunch(es), cut into thirds

Olive oil

2 tsp

Fresh ginger

1 tbs, (4cm piece) cut into matchsticks

Garlic

2 clove(s), crushed

Fresh red chilli

1 whole, thinly sliced

Raw peeled prawns

300 g, peeled, tails intact

Scallop(s)

300 g, roe removed

Mushrooms

350 g, Asian variety, thickly sliced

Black bean sauce

300 ml, (1x300g jar), gluten free variety

Snow peas

150 g

Green shallot(s)

2 individual, thinly sliced

Instructions

  1. Boil, steam or microwave gai lan and broccolini until just tender. Drain.
  2. Meanwhile, heat a wok over high heat. Add oil and heat for 30 seconds. Stir-fry ginger, garlic and half the chilli for 1 minute or until fragrant. Add prawns and scallops and stir-fry for 2 minutes or until almost cooked through. Add mushrooms and stir-fry for 2 minutes or until mushrooms are tender.
  3. Add gai lan, broccolini, black bean sauce and snow peas. Stir-fry for 1 minute or until heated through. Serve sprinkled with shallots and remaining chilli. Serve.

Notes

SERVING SUGGESTION: Steamed jasmine rice. TIP: You can use any combination of Asian mushrooms, such as oyster, shiitake, enoki and shimeji.

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