Chilli, Salt And Pepper Seafood
- 500 g king prawns (medium raw)
- 300 g squid (hoods, cleaned)
- 300 g scallops (roe removed)
- 2 teaspoons sea salt
- 1/2 teaspoon five-spice powder
- 2 red Thai chile (chopped finely)
- 2 tablespoons peanut oil
- 150 g sugar snap peas (trimmed)
- 2 tablespoons light soy sauce
- 1 lime (cut in wedges)
- Shell and devein prawns leaving tails intact if you wish (I prefer to remove).
- Cut squid down centre to open out and score the inside in a diamond pattern and then cut into thick strips.
- Combine seafood, salt, pepper, five spice and chilli in large bowl.
- Heat half the oil in the wok, stir fry seafood in batches until cooked.
- Heat remaining oil in wok, stir fry peas until tender.
- Return seafood to wok and add soy sauce and stir fry till hot.
- Serve seafood with lime wedges.
hoods, salt, fivespice powder, red thai chile, peanut oil, sugar snap peas, soy sauce, lime
Taken from www.food.com/recipe/chilli-salt-and-pepper-seafood-278548 (may not work)