Seafood Prawn Squid Stir Fry
SEAFOOD - PRAWN & SQUID STIR-FRY
Make and share this Seafood - Prawn & Squid Stir-Fry recipe from Food.com.
Provided by Pappa Bear
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Shell and de-vein the prawns.
- Clean the squid, lightly cut a check pattern in the flesh and cut into. 1in squares.
- Add the garlic, ginger, squid and prawns and mix gently.
- Put the cashews in the wok and cover with water, bring this to the boil. Discard the water and allow the nuts to drain.
- Heat the 2tbl oil in the wok and then add the cashews and stir-fry until golden brown then allow to stand.
- Thinly slice the carrot and place in a saucepan with the drained bamboo shoots, cover in water and bring to the boil, simmer 1 min then drain.
- Cut the spring onions diagonally into 2cm lengths.
- Mix the soy sauce, sugar, corn flower and water.
- Heat 2tea sps oil in the wok and stir-fry the prawns and squid until the squid starts to curl and the prawns change colour.
- Add the cashews, carrots and bamboo shoots and spring onions and stir-fry about 30 seconds.
- Add the water, soy etc and stir-fry until the sauce thickens.
Nutrition Facts : Calories 555.8, Fat 39.2, SaturatedFat 7.3, Cholesterol 142.9, Sodium 835.4, Carbohydrate 29.9, Fiber 4.3, Sugar 8.2, Protein 26.9
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- Bring a pot of water to a boil. Add squid and boil for 30 - 40 seconds, till the surface turns white but the squid is not cooked through. Drain and set aside.
- Heat a wok on medium high heat. When wok is heated, add 1 tablespoon vegetable oil, chili pepper, garlic and ginger. Give it a quick stir until fragrant, add mixed sauce from step 1 and keep stirring to avoid burning the sauce. When the sauce has reduced to half, after about 30 seconds, add boiled squid into wok and stir until squid is cooked through, in about 30 - 40 seconds. Remove from heat and place squid and sauce on a plate. Scoop 1 tablespoon of the sauce into a separate bowl for cooking the baby bok choy.
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