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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

4 - 6
PersonalPoints™ per serving
Total Time
30 min
20 min
10 min
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.


Gai lan

1 bunch(es), Chinese broccoli, chopped


1 bunch(es), cut into thirds

Olive oil

2 tsp

Fresh ginger

1 tbs, (4cm piece) cut into matchsticks


2 clove(s), crushed

Fresh red chilli

1 whole, thinly sliced

Raw peeled prawns

300 g, peeled, tails intact


300 g, roe removed


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


  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.


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