Consuming Passions - Worldwide Events Managers

Seafood Hot Wok

Serves: 4

Notes

Ingredients

• 100g scallops
• 100g prawns (shells off)
• 150g tuna or snapper fillets or other firm fish (cubed)
• 100g sugar snap peas (topped and washed)
• 250g hokkein noodles (cooked)
• 2 Tbsp olive oil
• 1 tsp sesame oil
• 1 medium onion
• 2 cloves garlic
• 3 tsp pickled ginger
• 1 Tbsp coconut cream
• 1 tsp fresh chilli or chilli paste (more if you prefer more heat)
• 1 Tbsp fish sauce
• 1 Tbsp sweet chilli sauce
• 1 Tbsp coriander leaves and chopped stalks
• 300ml white wine (such as the Cape Mentelle Georgiana)

Method

In a wok or other large pan, over high heat, put olive and sesame oils, chopped onion, garlic and strips of pickled ginger and cook gently over medium heat for 3 minutes. Add wine, stock, fish sauce, sweet chilli sauce, coriander leaves and stalks to the pan, stir and allow to reduce a little. Add the cubed fish to the mixture, stirring occasionally. Next add the prawns, cooking only for a minute or so. Then add the scallops, cooking only for a minute or so Finally add the noodles, peas, and coconut cream to the mixture Stir in well. Serve in individual bowls, garnished with fresh chilli and coriander leaves.