Stir fried Scallops with Roe sauce

Stir fried scallops and vegetables with a delicious scallop roe sauce.

A recipe of my own design. Stir fried scallops with green beans, onion red pepper and spring onion. Served with a delicious sauce made from scallop roe, chilli, garlic, ginger, honey, oyster sauce, dark soy, Shaoxing and vinegar.

Serve with boiled rice, fried rice or noodles.

Serves two

Preparation 15 minutes, cooking time less than 10 minutes

Ingredients and method

For scallop roe sauce:

Roe from King scallops – from 4-6 scallops

1 large red chilli – remove stalk and seeds

4 cloves garlic – peel

Thumb of ginger – peel, cut into matchsticks (for smoother sauce)

2 dessert spoons honey

2 dessert spoons dark soy sauce

2 dessert spoons oyster sauce

1 dessert spoon Shaoxing rice wine

1 dessert spoon vinegar

Method: Use a mini chopper or food processor to blitz into a smooth sauce. Retain ready to add to the wok.

 

For the main dish:

4-6 King scallops – slice in half 

1 small carrot – peel, cut into 3-4cm batons

1/2 a red bell pepper – dice

1 medium size white onion – peel and slice

3 spring onions – slice white on diagonal, keep green tails for garnish (slice very thinly)

10-12 green beans – trim ends and cut into 3-4cm batons

3-4 tbsp. vegetable oil – 2 tbsp. for frying scallops, 1-2 tbsp.  for the dish

1 red chilli – slice for garnish

Method: Start by frying the scallops. Heat 2 tbsp. vegetable oil in the wok over a high heat, once oil is smoking hot add the scallops. Cook for 60-90 seconds on each side, until some caramelisation appears, then remove from wok and drain on absorbent paper. Wipe the wok clean ready to cook the dish.

Heat 1-2 tbsp. of oil in the wok over a high heat until smoking hot. Add the peppers, onion, green beans and spring onion and stir fry for 2 minutes. Next add the scallop roe sauce and stir through the vegetables, keep on a high heat and stir fry the sauce for a further 3 minutes, until the sauce starts to reduce and thicken slightly. Add the cooked scallops and finish them in the sauce for a further minute.

Serve immediately with rice or noodles, using the thinly sliced spring onion greens and sliced chilli for a garnish. Enjoy!

 

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King Prawn Noodles

Wok fried egg noodle, King Prawns, vegetables and a delicious light sesame honey sauce.

A very quick and easy recipe for some very delicious noodles – Wok fried in minutes with a light sweet and savoury sauce.

This dish can easily be adapted, swapping the prawns for diced cooked chicken or using Tofu for vegetarians. You can also experiment with different vegetables – green beans, mushrooms and Chinese green vegetables all work well too.

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Serves two

Preparation 10 minutes, cooking less than 10 minutes.

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Method and ingredients

For the sauce:

2 dessert spoons sesame seeds

2 dessert spoons light soy sauce

1 dessert spoon dark soy sauce

1 dessert spoon Shaoxing rice wine

1 dessert spoon white vinegar (or rice vinegar)

1 dessert spoon honey

1 dessert spoon oyster sauce

2 tsps. sesame oil

Method: Mix well in a bowl and set aside ready to add to wok.

 

For the main dish:

2 nests medium thick egg noodles

500ml chicken stock – to cook noodles in

2 tbsp. wok oil – to fry dish

1 tbsp. vegetable oil – to cook prawns

10-12 large raw King prawns – shells removed

6 cloves garlic – peel, crush and chop

Thumb root ginger – peel, cut into matchsticks

2 large red chillies – removes stalks and seeds, finely chop

1 medium/large white onion – peel, pull layers apart and dice into large chunks

1/2 red bell pepper – dice (same size as onion)

1 stick celery – diced

1 carrot – cut into thin batons

Method: The first step is to cook the prawns and the noodles so they are ready to add to the wok.

To cook the prawns heat 1 tbsp. vegetable oil in the wok until smoking hot and add the prawns. Stir fry for 60-90 seconds then remove prawns and place on absorbent paper – you want to just cook the prawns and no more, remove them the second they turn from grey to white/pink as they will finish cooking in final dish.

Cook the noodles as per packet instructions but use chicken stock instead of water, this will add extra flavour to the noodles. Once cooked drain and set aside ready to add to the wok.

Wipe the wok clean then add 2 tbsp. of wok oil and heat until smoking hot – keep hob on max setting. Add the garlic, ginger and chilli and stir fry for 30-60 seconds. Add the onion, pepper, celery and carrot and stir fry for a further 90 seconds, you want these to retain crunch for texture.

Add the cooked noodles, followed by the prawns, stir well and fry until warmed through (should take 30-60 seconds). Add the sauce to the dish and stir well until combined, stir fry for 45-60 seconds until dish is steaming hot. Remove from the heat and serve straight away in a nice noodle bowl, chopsticks entirely optional 🙂

 

 

Smoked Duck Noodles

Slices of smoked duck breast with egg noodles, served with a delicious honey and sesame sauce.

A quick, easy and extremely delicious recipe perfect for any occasion or a quick mid-week meal.

Garlic, green chilli and ginger is fried in a little wok oil then vegetables are added and stir fried quickly to retain some crunch. Cooked egg noodles are then added and stirred through the vegetables. The sauce is added and stirred through the dish until it coats all the noodles and vegetables. In a separate pan the slices of duck breast are heated through then added to the wok. The dish is finished with a garnish of roughly chopped coriander.

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Serves two people

Preparation 10 minutes, cooking time less than 10 minutes

Ingredients and method

For the sauce:

2 tsp sesame seeds

2 dessert spoons of honey

1 dessert spoon light soy sauce

2 dessert spoons dark soy sauce

1 dessert spoon shaoxing rice wine

1 dessert spoon sesame oil

Method: combine in a bowl, mix well until all ingredients combined. Set aside ready to add to wok, give another good stir just before adding it to noodles.

For main dish:

2 portions cooked egg noodles – as per packet instructions

1-2 tbsp. wok oil

80g sliced smoked duck breast – marinate in a little soy sauce before cooking

75g fine green beans – trim, cut into 3cm batons

1 small carrot – peel, slice into 3cm batons

1 onion – slice into medium sized pieces

3 spring onions – slice

3 green chillies – remove seeds, finely chop

Thumb of root ginger – peel, chop into fine matchsticks

4 cloves garlic – peel, crush, finely chop

1-2 tablespoons roughly chopped coriander – for garnish

Method: Add 1-2 tbsp. of wok oil into the wok and heat until smoking hot. Add the ginger, garlic and chilli and quickly stir fry for 30 seconds to 1 minute. Take care not to burn these, remove wok from heat if necessary but keep hob on maximum setting to cook dish quickly. Next add the green beans, carrot and spring onion and stir fry for 1-2 minutes, no longer as you want these to retain some crunch. Before adding the cooked noodles run a fork through them to break them up then add them to the wok. Stir well to mix the vegetables through the noodles and stir fry for approx. 1 minute until noodles are hot. Add the sauce to the wok and stir through so that all the noodles and vegetables are coated, stir fry for just over a minute until the dish is piping hot. In a separate pan heat the duck through by dry frying on a high heat for 30 seconds on each side then add them to the cooked noodles. Serve dish and garnish with a little roughly chopped  coriander.

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Prawn, Sweet Peppers and Cashew Nuts

My version of the classic chinese take away dish using sweet bell peppers and honey to give the dish a delicious sweet taste. Green beans, onion and celery also give the dish some crunch. Like many Chinese dishes this is very quick and easy to cook.

Serve with your choice of rice or noodles.

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Prawn, sweet peppers and cashew nuts

For two people

Preparation time 10 minutes

Cooking time 5-6 minutes

 

What’s needed

12-14 Raw King prawns – peel, devein and butterfly

4 cloves garlic – finely chopped

Thumb sized piece of ginger – peel, cut into fine match sticks

1 tablespoon corn flour – dissolved in 50ml warm water

Dash of shaoxing  rice wine

1 tablespoon of honey

1 teaspoon of five spice

2 tablespoons of soy sauce

handful of trimmed fine green beans – cut into batons

handful of cashew nuts

1 stick of celery – cut into 2cm cubes

1 medium brown onion – cut into 2-3cm cubes

1 yellow bell pepper – cut into 2-3cm cubes

1 orange bell pepper – cut into 2-3cm cubes

Black pepper to season

1 tablespoon wok oil

Serve with choice of rice or noodles.

Get cooking

  1. Start by adding oil to your wok and heat till smoking hot. keep your hob on full heat for the whole cooking process, remove wok from heat when needed rather than reduce heat.

  2. Fry the chopped garlic and ginger for 1 minute. Remove wok from heat if required to prevent burning.

  3. Add the vegetables to the wok and stir fry for 1 minute. Then add the King prawns and continue to stir fry for 1-2 minutes

  4. Now add the corn flour (dissolved in water),  2 tablespoons soy sauce, a tablespoon of honey, dash of shaoxing rice wine and teaspoon five spice. Stir fry for 1 minute, until the sauce starts to bubble.

  5. Taste test – add more honey if more sweetness is required or more soy sauce if you require more seasoning. Crack a little black pepper through the dish.

  6. Serve with rice/noodles and enjoy.

     

 

Sweet and Sour Prawn noodles

A quick and delicious recipe for stir fried sweet and sour prawn noodles.

This version of this classic dish has the classic sweet and sour flavour without being too sweet. This delicious dish is cooked in four easy steps.

First shelled and butterflied king prawns are stir fried quickly in very hot oil to make them nice and juicy. A mixture of peppers, onion, celery, carrot, tomato and pineapple is then stir fried in the wok.  This provides a fresh sweet crunch to the final dish. A sauce is prepared from pineapple juice, vinegar, tomato ketchup, dark soy, ginger and garlic. The sauce is added to the wok before adding the cooked prawns and some pre cooked egg noodles. This is quickly fried so that the sweet and sour sauce flavour is absorbed into  the noodles. The dish is finished with a garnish of coriander leaf.

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Serves two people

Preparation time 10 minutes, cooking time 10 minutes

Ingredients

2 portions of cooked egg noodles – separate with a fork before adding to wok

12 raw king prawns – shells off, devien and butterfly

1 orange pepper – diced

1 yellow pepper – diced

2 white onions – cut into large chunks

1 stick celery – diced

1 carrot – cut into fine batons

2 large round tomatoes – sliced into eighths

140g tinned pineapple – cut into small chunks (retain juice for sauce)

vegetable oil  – to shallow fry prawns

1-2 tablespoons wok oil – for main dish

For the sauce:

2 dessert spoons white vinegar

Juice from tinned pineapple

3 dessert spoons tomato ketchup

1 desert spoon dark soy sauce

thumb of ginger – peel, cut into fine match sticks

3 gloves garlic – peel, crush, finely chop

Combine sauce ingredients in a mixing bowl, sir well, cover and set aside. The sauce is best prepared 1-2 hours before cooking and left at room temperature.

 

Get cooking!

  1. Start by heating vegetable oil in the wok to stir fry the prawns. This should be around 2-3 cm deep and smoking hot before you add the prawns. Keep the hob on its maximum setting and quickly stir fry the prawns. As soon as they turn pink tip the contents of the wok through a colander to drain the oil and then set the prawns aside.
  2. Wipe the wok clean then add 1-2 tablespoons of wok oil, place on hob at maximum setting and heat until smoking. Add in the vegetables and stir fry for 2-3 minutes.
  3. Tip in the sweet and sour sauce and continue to stir fry for a further minute. Then add the prawns and cooked noodles to the wok and stir fry for a further 2-3 minutes – until the noodles have absorbed the sauce and the dish is heat through.
  4. Serve straight away with a garnish of coriander leaf.