Ingredients (nutrition)
- 3 tablespoons sunflower oil
- 4 tablespoons pine nuts
- 1 lb raw prawns
- 1 lb scallops, cut into halves
- 2 finely chopped garlic cloves
- 2 teaspoons grated root ginger
- 1 chopped fresh green chili
- 1 chopped red pepper
- 7 oz spinach, with stalks removed
- 4 sliced onions
- 4 tablespoons fish stock
- 4 tablespoons light soy sauce
- 4 tablespoons rice wine
- 1 tablespoon cornflour
Preparation (instructions)
- Heat oil in a wok.
- Add pine nuts. And cook under low heat until slightly browned.
- Remove and drain on kitchen paper towel. Set aside.
- With the remaining oil in the wok, add prawns and scallops.
- Cook under medium heat until prawns are pink and scallops are firm.
- Stir in garlic, ginger, chili and pepper and cook for 2 minutes.
- Add spinach and onion and cook for another 2 minutes.
- In a bowl, mix well fish stock, soy sauce, rice wine and cornflour.
- Pour the mixture in the work.
- Increase heat, bring to boil and continue to stir until sauce thickens.
- Stir in pine nuts and serve hot.
Servings: 6
Seafood main course recipes for Fish, Salmon, Shrimp, Prawn, Lobster, Crab & Oyster
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