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Seafood Combination

Ingredients
  Vegetable oil 2 Fluid Ounce (60 Milliliter)
  Uncooked prawns 12 Ounce, shelled and deveined (375 Gram)
  Squid 8 Ounce (250 Gram)
  White fish fillets 8 Ounce, cut into cubes (250 Gram)
  Scallops 4 Ounce (125 Gram)
  Red pepper 1 , cut into strips
  Snow peas 8 Ounce (250 Gram)
  Canned sliced bamboo shoots 7 Ounce, drained (220 Gram)
  Garlic 2 Clove (10 gm), crushed
  Grated ginger 2 Teaspoon
  Cornflour 2 Teaspoon
  Chicken stock 4 Fluid Ounce (1/2 Cup)
  Sesame oil 1 Teaspoon
  Soy sauce 2 Teaspoon
Directions

1. Heat 2 tablespoons vegetable oil in a wok or frying pan, add prawns, squid, fish and scallops and stir-fry for 2-3 minutes. Remove seafood from pan and set aside.
2. Add remaining vegetable oil to pan, heat and add red pepper, snow peas, bamboo shoots, garlic and ginger and stir-fry for 4-5 minutes or until red pepper and snow peas are tender.
3. Combine cornflour, chicken stock, sesame oil and soy sauce and stir into pan. Cook, stirring constantly, until sauce boils and thickens. Return seafood to pan and cook for 2-3 minutes or until heated through. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Seafood
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
8

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