August 24, 2022

How to make Californian prawn & scallop stir-fry

Californian prawn & scallop stir-fry







Cook Time

5-10 Min


  • 3 tablespoons vegetable oil
  • 4 tablespoons pine nuts
  • 450g/1lb raw prawns
  • 450g/1lb scallops, quartered if large
  • 2 teaspoon grated fresh root ginger
  • 1 fresh green chilli, deseeded and finely chopped
  • 2 garlic cloves, finely chopped
  • 1 red pepper, seeded and chopped
  • 225g/8oz spinach, stalks removed
  • 4 onions, sliced
  • 4 tablespoons fish stock
  • 4 tablespoons light soy sauce
  • 4 tablespoons rice wine
  • 1 tablespoon cornflour
  • Heat the oil in a wok and add the pine nuts. Cook over a low heat, stirring continuously, until lightly browned. Remove with a slotted spoon and drain on kitchen paper. Set aside.
  • Add the prawns and scallops to the oil remaining in the wok and stir over a moderate heat until the scallops are beginning to look opaque and firm, and the prawns are pink.
  • Add the ginger, chilli, garlic and pepper, and cook for a few minutes over a medium-high heat. Add the spinach and onion, and stir-fry briefly. Mix the remaining ingredients together in a bowl, and pour over the ingredients in the wok.
  • Increase the heat to bring the liquid quickly to a boil, stirring the ingredients continuously. Once the liquid thickens, stir in the reserved pine nuts, and serve immediately.
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