Seafood Stirfry with chilli plum sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
150g squid tubes1kg English spinach4tbsp peanut oil 1/2 tsp sesame oil500g raw green prawns150g cleaned scallops, roe attached4 cloves garlic1-2 red chillies, seeded and finely chopped1/2 cup plum sauce1 tsp soft brown sugar2 tbsp lime juice3 spring onions, sliced
1 Rinse the sqid tubes under cold water, pat dry and slice thinly into rings.
2 Trim the spinach leaves of any stalk and rinse under cold water to prevent sticking. Grate finely the ginger and two of the garlic cloves. Put 1 tbsp peanut oil, sesame oil, ang grated ginger and garlic into a moderately heated wok. Add spinach, and toss until wilted. when half cooked add some water to help with cooking. Once cooked, put onto serving platter and keep warm.
3. Clean wok
4. Reheat the wok until very hot, add 1 tbsp of the oil and swirl to coat. Stir fry the squid rings, prawns and scallops in batches over high heat until turned opaque and cooked through, adding new oil when needed. when cooked, remove from wok and set aside.
5. Clean wok
6. Heat wok to medium heat, add 1 tsp of oil and cook 2 cloves crushed garlic and chillies for 1-2 mins , or until softened.
7. Add the plum sauce, brown sugar, and lime juice to the wok. Bring to the boil then reduce the heat and simmer for 4-5 minutes, or until the sauce thickens, being careful not to burn. Return the seafood to the wok, add the spring onions and toss to coat in the sauce. Serve on top of the spinach.
Number of Servings: 4
Recipe submitted by SparkPeople user BIGEARS2.
2 Trim the spinach leaves of any stalk and rinse under cold water to prevent sticking. Grate finely the ginger and two of the garlic cloves. Put 1 tbsp peanut oil, sesame oil, ang grated ginger and garlic into a moderately heated wok. Add spinach, and toss until wilted. when half cooked add some water to help with cooking. Once cooked, put onto serving platter and keep warm.
3. Clean wok
4. Reheat the wok until very hot, add 1 tbsp of the oil and swirl to coat. Stir fry the squid rings, prawns and scallops in batches over high heat until turned opaque and cooked through, adding new oil when needed. when cooked, remove from wok and set aside.
5. Clean wok
6. Heat wok to medium heat, add 1 tsp of oil and cook 2 cloves crushed garlic and chillies for 1-2 mins , or until softened.
7. Add the plum sauce, brown sugar, and lime juice to the wok. Bring to the boil then reduce the heat and simmer for 4-5 minutes, or until the sauce thickens, being careful not to burn. Return the seafood to the wok, add the spring onions and toss to coat in the sauce. Serve on top of the spinach.
Number of Servings: 4
Recipe submitted by SparkPeople user BIGEARS2.
Nutritional Info Amount Per Serving
- Calories: 395.9
- Total Fat: 16.7 g
- Cholesterol: 225.1 mg
- Sodium: 535.5 mg
- Total Carbs: 34.1 g
- Dietary Fiber: 5.9 g
- Protein: 31.1 g
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