Photo: Mike Kenneally
King prawn and scallop stir fry
14 ingredients
30 min + 10 min
Serves 2
openrecipes
Have you got wok it takes? This superb seafood stir fry is a quick cook, so have all your ingredients prepared before you turn the heat on. Spring onions, garlic and ginger give an authentic Cantonese flavour.
Estimated Nutrition (whole recipe, rough)
515
Calories
31g
Protein
14g
Fat
60g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Nut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp ground nut
- 1 garlic
- 10g fresh root ginger
- 6 king prawns
- 3 scallops
- flakes and pepper, to taste sea salt
- 1-1½ tbsp Shaoxing rice wine
- 1 spring onion
- 4 sprigs choi sum, or other Chinese greens
- 1 pak choi
- 30g/1oz mangetout
- ½ red chilli
- 1-2 tbsp light soy sauce
- 1 tsp sesame oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes