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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