Fish and Shellfish Recipes - Spiced Scallops and Sugar Snap Recipe

Ingredients

• 45ml/3 tbsp oyster sauce

• 10ml/2 tsp soy sauce

• 5ml/1 tsp sesame oil

• 5ml/1 tsp golden caster (superfine) sugar

• 30ml/2 tbsp sunflower oil

• 2 fresh red chilies, finely sliced

• 4 garlic cloves, finely chopped

• 10ml/2 tsp finely chopped fresh root ginger

• 250g/9oz sugar snap peas, trimmed

• 500g/1 1/4lb king scallops, cleaned and halved, roes discarded

• 3 spring onions (scallions), finely shredded

For the noodle cakes:

• 250g/9oz fresh thin egg noodles

• 10ml/2 tsp sesame oil

• 120ml/4f1 oz/1/2 cup sunflower oil

Serves 4

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Method:

1. Cook the noodles in boiling water until tender. Drain, toss with the sesame oil and 15ml/1 tbsp of the sunflower oil and spread out on a large baking sheet. Leave to dry in a warm place for 1 hour.

2. Heat 15ml/1 tbsp of the oil in a wok. Add a quarter of the noodle mixture, flatten it and shape it into a cake.

3. Cook the cake for about 5 minutes on each side until crisp and golden. Drain on kitchen paper and keep hot while you make the remaining three noodle cakes in the same way.

4. Mix the oyster sauce, soy sauce, sesame oil and sugar, stirring until the sugar has dissolved completely.

5. Heat a wok, add the sunflower oil , then stir-fry the chilies, garlic, ginger and sugar snaps for 1-2 minutes. Add the scallops and spring onions and sir-fry for 1 minute, then add the sauce mixture and cook for 1 minute.

6. Place a noodle cake on each plate, top with the scallop mixture and serve immediately.

Note: This is a great dish for special-occasion entertaining.