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Fruits de Mer Stir Fry
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Prep time: 15mins
Cook time: 10mins
Serves or Makes: 4
Recipe Card
ingredients
- 400 grams mixed fresh Shellfish, such as tiger prawns, squid, scallops and mussels.
- 1 inch fresh Ginger
- 2 peeled and chopped Garlic cloves.
- 2 deseeded and finely chopped Green chillies
- 3 tablespoons Light soy sauce
- 2 tabelspoons Pomace
- 200 grams rinsed Baby sweetcorn
- 200 grams trimmed Mangetout
- 2 tablespoon Plum Sauce
- 6 trimmed and shredded, to garnish fresly cooked rice to served Spring onions
Method
Step 1
Prepare the shellfish. Peel the prawns and if necessary removed the thin black veins from the back of the prawns. Lightly rinse the squid rings and clean the scallops if necessary.
Step 2
Remove and discard any mussels that are open. Scrub and debeard the remaining mussels, removing any barnacles from the shells. Cover the mussels with cold water until required.
Step 3
Peel the ginger and either coarsely grated with a sharp knife and place into a small bowl. Add the garlic and chillies to the small bowl, pour in the soy sauce and mix well.
Step 4
Place the mixed shellfish, except the mussels in a bowl and pour over the marinade. Stir, cover and leave for 15mins.
Step 5
Heat a wok until hot, then add the pomace and heat until almost smoking. Add the prepared vegetables, stir-fry for 3 minutes then stir in the plum sauce.
Step 6
Add the shellfish and the mussels with the marinade and stir-fry for a further 3-4 minutes, or until the fish cooked. Discard any mussels that have not opened. Garnish with spring onions and serve immediately with the freshly cook rice and love.