Seafood Medley with Sugar Snap Peas

    47 min

    A delicious Chinese stir fry dish. A mixture of prawns, squid and scallops are stir-fried with sugar snap peas. Perfect served for lunch or dinner with freshly cooked rice.


    Quebec, Canada
    1 person made this

    Serves: 4 

    • 10 frozen cooked prawns, thawed
    • 1 frozen squid tube, thawed, cut into bite-sized pieces
    • 8 frozen scallops, thawed
    • garlic granules, to taste
    • salt and pepper, to taste
    • sesame oil, to taste
    • 500g sugar snap peas
    • 1 tablespoon oil
    • 1 tablespoon chopped garlic
    • 1 shallot, diced
    • 2-3 slices fresh ginger
    • 1 tablespoon oil
    • 1 onion, sliced
    • 1/2 teaspoon salt
    • Sauce
    • 1 tablespoons chicken stock granules, mixed with 1 tablespoon water
    • salt, to taste
    • 1-2 tablespoons cornflour, mixed with 3 tablespoons water
    • roasted cashews, for garnish

    Prep:15min  ›  Cook:12min  ›  Extra time:20min marinating  ›  Ready in:47min 

    1. Marinade the prawns, squid and scallops with garlic granules, salt and pepper and sesame oil for 20 minutes.
    2. Cook the sugar snap peas in boiling water for 2-3 minutes. Drain well and set aside.
    3. Heat a large frying pan with oil over high heat. Stir-fry the garlic, shallots and ginger until aromatic, 2-3 minutes. Add the prawns, squid and scallops, cook until 80% done, about 2-3 minutes. Set aside.
    4. Heat the same frying pan with oil over high heat. Stir-fry the onion and salt until soft, 3-4 minutes. Add the seafood, peas and chicken stock, stir well. Adjust the seasoning accordingly. Pour in enough cornflour slurry to make the sauce thick, then serve garnished with cashew nuts.

    See it on my blog

    Check out this recipe on my blog

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