Chilli, Salt And Pepper Seafood Recipe

Name: Chilli, Salt And Pepper Seafood
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Shell and devein prawns leaving tails intact if you wish (I prefer to remove).
2
Cut squid down centre to open out and score the inside in a diamond pattern and then cut into thick strips.
3
Combine seafood, salt, pepper, five spice and chilli in large bowl.
4
Heat half the oil in the wok, stir fry seafood in batches until cooked.
5
Heat remaining oil in wok, stir fry peas until tender.
6
Return seafood to wok and add soy sauce and stir fry till hot.
7
Serve seafood with lime wedges.

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 500 g king prawns (medium raw), 300 g squid (hoods, cleaned), 300 g scallops (roe removed), 2 teaspoons sea salt, and more.

Yes, Chilli, Salt And Pepper Seafood falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chilli, Salt And Pepper Seafood

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