Fish and Shellfish Recipes - Scallops and Tiger Prawns Recipe

Ingredients

• 15ml/1 tbsp stir-fry oil or sunflower oil

• 500g/1 1/4lb raw tiger prawns Gumbo shrimp), peeled

• 1 star anise

• 225g/8oz scallops, halved horizontally if large

• 2.5cm/1 in piece fresh root ginger, peeled and grated

• 2 garlic cloves, thinly sliced

• 1 red (bell) pepper, seeded and cut into thin strips

• 115g/4oz/1 3/4 cups shiitake or button (white) mushrooms, thinly sliced

• juice of 1 lemon

• 5ml/1 tsp corn flour (cornstarch), mixed to a paste with 30ml/2 tbsp cold water

• 30ml/2 tbsp light soy sauce

• salt and ground black pepper

• chopped fresh chives, to garnish

Serves 4

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Method:

1. Heat the oil in a wok until very hot. Put in the prawns and star anise and stir-fry over a high heat for 2 minutes.

2. Add the scallops, ginger and garlic and stir-fry for 1 minute more, by which time the prawns should have turned pink and the scallops opaque.

3. Season with a little salt and plenty of pepper and then remove from the wok using a slotted spoon. Discard the star anise. Add the red pepper and mushrooms to the wok and stir-fry for 1-2 minutes.

4. Pour in the lemon juice, corn flour paste and soy sauce, bring to the boil and bubble this mixture for 1-2 minutes, stirring all the time, until the sauce is smooth and slightly thickened.

5. Stir the prawns and scallops into the sauce, cook for a few seconds until heated through, then season with salt and ground black pepper.

6. Spoon onto individual plates and serve garnished with the chives.

Note: Serve this light, delicate dish for lunch or supper accompanied by aromatic steamed rice or fine rice noodles and stir-fried pak choi or broccoli.