Recipe Cuisine: Chinese
Theme: Soul Spicy
Wayne’s prawn and scallop satay delight
By: Wayne MacDonell
Ingredients
- 4x raw prawns, 4x raw scallops,
- small sliced carrot, 1x small brown onion, 4x small cauliflower forets, 1/2 cup each of green and red capsicum, 1/4 cup pineapple chunks, 1 teaspoon of minced garlic, 1x small red chilli, 1x tablespoon of ABC sweet soy sauce, 1x tablespoon of Squid brand fish sauce, 1x teaspoon of sesame oil, 1x teaspoon of Shaoxing wine, 3x tablespoons of satay sauce, small pinch of MSG, peanut oil for cooking
Product used in recipe
- ABC - SWEET SOY SAUCE
- SQUID BRAND - FISH SAUCE
Method
- Marinate the prawns and scallops in a small bowl with the Squid brand fish sauce for 10 minutes
- Add one 2x tablespoons of peanut oil to hot wok, add the scallops and prawns and quickly fry to they change colour, then remove from wok. Add all of the vegetables and garlic to the wok and stir fry while adding the MSG and Shaoxing wine. Add back the prawns and scallops. Then add the satay sauce and ABC sweet soy sauce. Stir fry for just a few minutes and then add the sesame oil.
- Plate and garnish with the fresh chilli and serve with jasmine rice.
