Seafood and asparagus stir fry

    55 min

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


    Sussex, England, UK
    1 person made this

    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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