Name: Stir-fried seafood with ginger
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 gram squid hoods; 300 gram uncooked medium king prawns; 500 gram large black mussels; 1 1/2 cup (300g) jasmine rice; 2 teaspoon sesame oil; 4 centimetre piece fresh ginger (20g), grated; 1 tablespoon sambal oelek; 250 gram cleaned baby octopus; 350 gram bok choy, chopped coarsely; 400 gram gai larn, chopped coarsely; 1/4 cup (60ml) kecap manis; 4 fresh kaffir lime leaves, shredded finely

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

Serves 4

Cook

40M

Ingredients

300 gram squid hoods

300 gram uncooked medium king prawns

500 gram large black mussels

1 1/2 cup (300g) jasmine rice

2 teaspoon sesame oil

4 centimetre piece fresh ginger (20g), grated

1 tablespoon sambal oelek

250 gram cleaned baby octopus

350 gram bok choy, chopped coarsely

400 gram gai larn, chopped coarsely

1/4 cup (60ml) kecap manis

4 fresh kaffir lime leaves, shredded finely

Method

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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