Name: Prawn and scallop chilli jam stir-fry
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kilogram uncooked medium king prawns; 2 tablespoon peanut oil; 300 gram scallops, roe removed; 2 clove garlic, crushed; 2 centimetre piece fresh ginger, grated; 200 gram green beans, cut into 5cm lengths; 350 gram gai lan, trimmed, chopped coarsely; 2/3 cup (190g) prepared thai chilli jam; 1 1/2 cup (120g) bean sprouts; 1/2 cup firmly packed thai basil leaves

Ingredients

1 kilogram uncooked medium king prawns

2 tablespoon peanut oil

300 gram scallops, roe removed

2 clove garlic, crushed

2 centimetre piece fresh ginger, grated

200 gram green beans, cut into 5cm lengths

350 gram gai lan, trimmed, chopped coarsely

2/3 cup (190g) prepared thai chilli jam

1 1/2 cup (120g) bean sprouts

1/2 cup firmly packed thai basil leaves

Method

1.Shell and devein prawns, leaving tails intact.

2.Heat half of the oil in wok; stir-fry prawns and scallops, in batches, until cooked as desired. Drain on absorbent paper.

3.Heat remaining oil in wok; stir-fry garlic and ginger until fragrant. Add beans and gai lan; stir-fry until gai lan is wilted. Return prawns and scallops to wok with chilli jam; stir-fry 2 minutes.

4.Stir in sprouts and basil off the heat; serve with steamed jasmine rice, if you like.