Chili Seafood Stir-fry

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 500 g uncooked medium king prawns (i bought mine already peeled)
• 600 g scallops, no roe
• 1/2 teaspoon black pepper
• 1/2 teaspoon five-spice powder
• 2 red thai chile, chopped finely (add as many or as little seeds as you want i use nearly all of them as i love spice.)
• 2 garlic cloves, crushed
• 1 1/2 teaspoons ginger
• 2 tablespoons peanut oil
• 1 small red pepper
• 1 small yellow pepper
• 120 g bean sprouts
• 12 baby asparagus spears
• 150 g sugar snap peas
• 2 -3 tablespoons light soy sauce
• 1 -2 teaspoon sugar (depending on personal taste)
• 2 tablespoons fresh chives, chopped finely

Recipe

• 1 combine seafood, pepper, five-spice, chilli, garlic and ginger in a bowl.
• 2 heat half the oil in a wok, stir-fry seafood in batches, until cooked, remove.
• 3 heat remaining oil in wok, stir-fry peppers until tender, add sprouts, asparagus and peas to wok, stir-fry 1 minute.
• 4 return seafood to wok with soy sauce and sugar, stir-fry until hot and veg are just tender (should have a nice crunch to them)stir in 1 tablespoon of chopped chives, save the rest to sprinkle over dishes.
• 5 please note: cooking times will be longer if not using a wok, wok's get very hot so cook much quicker than regular frying pans.
• 6 to serve: arrange spoonfuls of veg on plate top with seafood.