Scallop and prawn stir-fry with black bean sauce
5
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
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