Neil Perry's scallops and king prawns with hot bean sauce
Super-quick and just as simple, this is not a particularly "saucy" stir-fry – the sauce only just coats the seafood.
Ingredients
4 tbsp vegetable oil
16 scallops
12 medium green prawns, peeled
1 tbsp minced ginger
2 tbsp minced garlic
3 tbsp tomato sauce
3 tbsp hot bean paste (from Asian grocers)
1 tbsp Shaoxing wine
1 tsp salt
1 tbsp light soy sauce
1 tbsp sugar
3 tbsp chicken stock
1 tbsp minced shallot
¼ cup coriander leaves
Method
1. Heat the oil in a wok until it is just smoking, then add the scallops and prawns and cook quickly until both are medium rare. Remove with a slotted spoon and put into a bowl.
2. Add the ginger, garlic, tomato sauce and hot bean paste. Cook for 1 minute. Add the Shaoxing wine, salt, soy, sugar and stock and simmer for 4 minutes. Put the scallops and prawns back in the wok and fold through to coat with the sauce and finish cooking.
3. To serve, spoon onto a large plate and sprinkle with the shallot and coriander.
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Neil Perry is a restaurateur, chef and former Good Weekend columnist.
