Neil Perry's scallops and king prawns with hot bean sauce

Neil Perry
Neil Perry's scallops and king prawns with hot nean sauce
Neil Perry's scallops and king prawns with hot nean sauce  Photo: William Meppem
Difficulty
Easy

Super-quick and just as simple, this is not a particularly "saucy" stir-fry – the sauce only just coats the seafood.

Ingredients

4 tbsp vegetable oil

16 scallops

12 medium green prawns, peeled

1 tbsp minced ginger

2 tbsp minced garlic

3 tbsp tomato sauce

3 tbsp hot bean paste (from Asian grocers)

1 tbsp Shaoxing wine

1 tsp salt

1 tbsp light soy sauce

1 tbsp sugar

3 tbsp chicken stock

1 tbsp minced shallot

¼ cup coriander leaves

Method

1. Heat the oil in a wok until it is just smoking, then add the scallops and prawns and cook quickly until both are medium rare. Remove with a slotted spoon and put into a bowl.

2. Add the ginger, garlic, tomato sauce and hot bean paste. Cook for 1 minute. Add the Shaoxing wine, salt, soy, sugar and stock and simmer for 4 minutes. Put the scallops and prawns back in the wok and fold through to coat with the sauce and finish cooking.

3. To serve, spoon onto a large plate and sprinkle with the shallot and coriander.