CHINESE-Style PRAWNS and SCALLOPS

THE RECIPE

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


METHOD:

Heat the oil in a wok until very hot. Put in the PRAWNS and star anise and stir-fry over a high heat for about 2 minutes. Now add the SCALLOPS, ginger and garlic and stir-fry for about 1 minute more. Season with salt and black pepper and then remove from the wok with a slotted spoon and set aside. Discard the star anise.

Add the red pepper and mushrooms to the wok and stir-fry for 1-2 minutes. Pour in the lemon juice, cornflour paste and the soy sauce, bring to the boil and allow to bubble for 1-2 minutes, stirring continuously until the sauce is smooth.

Stir the PRAWNS and SCALLOPS into the sauce, cook for a few seconds until heated through. Season with salt and black pepper. Sprinkle with chopped chives just before serving.

For the CAULIFLOWER-Rice, cut the head of cauliflower into small florets, place in a food processor and blitz until it resembles rice and there are no large lumps. Remove from the food processor and place in a large bowl. Steam the cauliflower for 7-10 minutes.

Heat the Olive oil in a frying pan over a medium heat and fry the onion, stirring until it browns. Add the cumin and season with salt and black pepper. once the cauliflower has been steamed add the onions and mix well. Add the chopped coriander and cashew nuts and the juice of a lemon, again mix thoroughly.

TO SERVE:

Plate up the CAULIFLOWER-Rice and add the PRAWNS and SCALLOPS and sprinkle with chopped chives. Serve immediately and enjoy!!