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2 tbsp
1.5 tbsp
12
12
2
2 tsp
2 tsp
1/2 tsp
1
3
1/4 cup
1 tbsp
1/3 cup
375g
2 tbsp |
butter
peanut oil
raw king prawns, peeled and deveined
large white scallops, no roe, beard
removed
cloves garlic, crushed
finely chopped fresh ginger
very finely chopped lemon grass
finely chopped fresh coriander root
small red chili, seeded and thinly sliced
spring onions, sliced
lime juice
mirin
vegetable stock
fresh angel-hair pasta
chopped fresh coriander leaves lime
wedges, to serve |
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Method :
Heat the butter and 1 tbsp of the
oil in a large frying pan over high heat. Add the prawns and cook for 1
minute, or until pink, then set aside. Add the scallops, spacing well
apart, and cook for 30 seconds each side, then add to the prawns.
Add the remaining oil to the pan
and reduce the heat to medium. Cook the garlic, ginger, lemon
grass, coriander root, chili and spring onion for 1-2 minutes, or
until the garlic is golden. Add the lime juice, mirin and
stock and bring to the boil. Cook for 1 minute, then return the
seafood to the pan and cook for 2-3 minutes, or until cooked
through.
Keep warm. Cook the pasta in a large saucepan
of boiling water for 2-3 minutes, or until al dente. Drain and toss with the seafood
and coriander. Season to taste, then serve with
the lime wedges.
Serves 4
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