Seafood and asparagus stir fry

Seafood and asparagus stir fry


1 person made this

About this recipe: Marinated squid, tiger prawns and chunks of smoked trout are tossed with fresh asparagus and baby leeks to make this light and elegant starter.

11Palmeira Sussex, England, UK

Serves: 4 

  • 200g squid
  • 200g tiger prawns
  • 4 teaspoons olive oil, divided
  • 1 teaspoon chilli flakes
  • 2 cloves garlic, crushed
  • 200g baby leeks, sliced
  • 400g asparagus, woody ends removed
  • 120g hot smoked trout fillets, broken into 3cm chunks
  • 10g tarragon, chopped
  • 20g purple (or normal) basil
  • 1 spring onion, sliced
  • 1 teaspoon lemon zest
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons lemon juice

Prep:15min  ›  Cook:10min  ›  Extra time:30min marinating  ›  Ready in:55min 

  1. Marinate squid and tiger prawns in 2 teaspoons olive oil, chilli flakes and garlic. Keep, covered, in the refrigerator for at least 30 minutes and up to 4 hours.
  2. Heat the remaining 2 teaspoons olive oil in a large pan over medium-high heat. Add leeks and asparagus and cook until tender, 3 to 5 minutes. Toss in the squid, prawns, smoked trout, tarragon, basil, spring onions and lemon rind; season with salt and pepper. Cook and stir until the seafood is cooked through, about 5 minutes. Serve immediately with lemon juice sprinkled on top.

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