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Asian marinated scallops and shrimps
I find in this Asian recipe, that seafood seams to compliment the flavors of the sauce and vegetables better than any other type of meat. I would recommend using small sized scallop and shrimps.
Make the scallop and shrimp marinade by adding the brown sugar, white wine vinegar, lemon juice and lime zest into a small plastic container and mix all these ingredients together. Add the scallops and shrimps into the marinade and leave rest in the refrigerator for 4 hours.
Slice the capsicum, carrot, chinese cabbage, red onion and spring onions and set aside with the chopped ginger, lemon grass, coriander and whole baby corn. Heat a wok and stir fry the vegetables with half the olive oil. Take the vegetables out of the wok and rest aside. Re-heat the wok with the rest of the oil and stir-fry the scallops and shelled shrimp for 4 minutes. Take the seafood out of the wok and rest aside with the vegetables.
Heat the wok with the sweet soy sauce, honey, lemon grass, ginger and 2 tablespoons of the arinade and add the vegetables and seafood. Heat for 1 minute then serve.
10 ounces small scallops
10 ounces small shrimps
1 teaspoon ginger
½ teaspoon lemongrass
1 tablespoon honey
1 tablespoon coriander
1 tablespoon sweet soy sauce
½ red capsicum
¼ cup baby corn
1 small chinese cabbage
¼ cup spring onions
¼ small carrot
¼ small red onion
1 tablespoon olive oil
Sea salt and cracked pepper
Marinade
1 teaspoon brown sugar
1 tablespoon white wine vinegar
1 teaspoon lemon juice
½ teaspoon lime zest
Time to make 45 minutes Serves 4 |
