Name: Garlic and chilli seafood stir-fry
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 750 gram (1½ pounds) uncooked medium king prawns (shrimp); 2 cleaned squid hoods (300g); 500 gram (1 pound) octopus, quartered; 1/4 cup (60ml) peanut oil; 6 clove garlic, sliced thinly; 2 centimetre (¾ inch) piece fresh ginger (10g), sliced thinly; 2 fresh long red chillies, sliced thinly; Chilli fried shallots; 2 tablespoon chinese cooking wine; 1 teaspoon caster (superfine) sugar; 4 green onions (scallions), cut in 4cm (1½ inch) pieces; 1 tablespoon fried shallots; 1 teaspoon sea salt flakes; 1/2 teaspoon dried chilli flakes

Ingredients

750 gram (1½ pounds) uncooked medium king prawns (shrimp)

2 cleaned squid hoods (300g)

500 gram (1 pound) octopus, quartered

1/4 cup (60ml) peanut oil

6 clove garlic, sliced thinly

2 centimetre (¾ inch) piece fresh ginger (10g), sliced thinly

2 fresh long red chillies, sliced thinly

Chilli fried shallots

2 tablespoon chinese cooking wine

1 teaspoon caster (superfine) sugar

4 green onions (scallions), cut in 4cm (1½ inch) pieces

1 tablespoon fried shallots

1 teaspoon sea salt flakes

1/2 teaspoon dried chilli flakes

Method

1.Shell and devein prawns, leaving tails intact. Cut squid down centre to open out; score inside in a diagonal pattern, then cut into thick strips. Quarter octopus lengthways.

2.Combine ingredients for chilli fried shallots in small bowl.

3.Heat 1 tablespoon of the oil in wok; stir-fry prawns until changed in colour, remove from wok. Heat another tablespoon of the oil in wok; stir-fry squid until cooked through, remove from wok. Heat remaining oil in wok; stir-fry octopus until tender, remove from wok.

4.Stir-fry garlic, ginger and chilli in wok until fragrant. Return seafood to wok with remaining ingredients; stir-fry until hot.

5.Serve stir-fry sprinkled with chilli fried shallots.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook