Do you think stir-frys are boring? if so then give this recipe a try! This is a simple, light and delicate dish served with cauliflower rice, suitable for lunch or dinner. A variation on this recipe would be to substitute chunks of firm white fish, for the scallops. This could also be served with noodles or steamed rice, you decide!
INGREDIENTS:
1 tbsp Sunflower oil
500g Raw tiger prawns, peeled
225g scallops
1 Star anise
2.5cm/1 inch piece of fresh ginger, peeled and grated
2 Garlic cloves, thinly sliced
1 Red pepper, deseeded and cut into thin strips
115g of shitake or button mushrooms, thinly sliced
Juice of 1 lemon
1 tsp cornflour or arrow root, mixed with 2 tbsp cold water
2 tbsp light soy sauce
Salt and Black Pepper
Chopped fresh chives to garnish
CAULIFLOWER RICE:
1 head of Cauliflower
1 Large onion (sliced)
1 tbsp Olive oil
1 tsp Ground cumin
Juice of 1 Lemon
2 tbsp Chopped coriander
3 tbsp Chopped cashew nuts
Salt and Black Pepper
