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| Californian prawn & scallop stir-fry |
ingredients
- 3 tablespoons vegetable oil
- 4 tablespoons pine nuts
- 450g/1lb raw prawns
- 450g/1lb scallops, quartered
- if large
- 2 teaspoon grated fresh root ginger
- 1 fresh green chilli, deseeded and finely chopped
- 2 garlic cloves, finely chopped
- 1 red pepper, seeded and chopped
- 225g/8oz spinach, stalks removed
- 4 onions, sliced
- 4 tablespoons fish stock
- 4 tablespoons light soy sauce
- 4 tablespoons rice wine
- 1 tablespoon cornflour
serves 6
- Heat the oil in a wok and add the pine nuts. Cook over a low heat, stirring continuously, until lightly browned. Remove with a slotted spoon and drain on kitchen paper. Set aside.
- Add the prawns and scallops to the oil remaining in the wok and stir over a moderate heat until the scallops are beginning to look opaque and firm, and the prawns are pink.
- Add the ginger, chilli, garlic and pepper, and cook for a few minutes over a medium-high heat. Add the spinach and onion, and stir-fry briefly. Mix the remaining ingredients together in a bowl, and pour over the ingredients in the wok.
- Increase the heat to bring the liquid quickly to a boil, stirring the ingredients continuously. Once the liquid thickens, stir in the reserved pine nuts, and serve immediately.
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