Quick & Easy

Stir-fried seafood with ginger

Imagine you're on holiday at your favourite Asian destination as you whip up our stir-fried seafood with ginger. If you fancy some heat, add a few slices of red chilli and enjoy with an icy-cold beer or white wine.
stir-fried seafood with chilli and ginger



1.Cut squid down centre to open out, score inside in diagonal pattern then cut into strips. Shell and devein prawns, leaving tails intact. Scrub mussels under cold water; discard beards.
2.Cook rice in large saucepan of boiling water, uncovered, until just tender; drain. Cover to keep warm.
3.Meanwhile, heat oil in wok or large frying pan; stir-fry ginger, sambal and seafood, in batches, until seafood changes colour and mussels open (discard any that do not).
4.Return all seafood to wok. Add bok choy, gai larn and kecap manis; stir-fry until vegetables just wilt. Remove from heat; stir in lime leaves. Serve with rice.

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