Your favourite seafood lightly sautéed in a marinade made of chilli, pepper, garlic, coriander and more. Add a handful of veggies such as asparagus and broccolini for a well-rounded and straightforward meal. You wouldn’t believe how this simple stir-fry could bring about such robust and wonderful flavours!
- 1 kg uncooked medium king prawns (shrimp)
- 500 g cleaned baby squid hoods
- ¼ cup (60 ml) peanut oil
- 1 tbsp finely chopped coriander (cilantro) root and stem mixture
- 2 fresh small red Thai (serrano) chillies
- ½ tsp coarsely ground black pepper
- 4 clove garlic, crushed
- 170 g asparagus, trimmed, chopped coarsely
- 175 g broccolini, chopped coarsely
- 1 cup (80 g) bean sprouts
- 2 green onions (scallions), sliced thinly
- 2 tbsps coarsely chopped fresh coriander (cilantro)
- 1 lime, cut into wedges
Shell and devein prawns, leaving tails intact.
Cut squid down centre to open out; score inside in diagonal pattern then cut into thick strips.
Heat half the oil in wok; cook seafood, in batches, until prawns change in colour. Remove from wok.
Heat remaining oil in wok; stir-fry coriander mixture, chilli, pepper and garlic until fragrant. Add asparagus and broccolini; cook, stirring, until vegetables are almost tender. Return seafood to wok with sprouts; stir-fry until hot.
Serve stir-fry sprinkled with green onion and chopped coriander, accompanied with lime wedges.
TIP When you buy a bunch of coriander (cilantro) at your local greengrocer, it is one of the very few fresh herbs that come with its stems and roots intact. Wash the leaves, stems and roots well before chopping them, and also scrape the roots with a small flat knife to remove some of the outer fibrous skin. After removing the leaves, finely or coarsely chop the roots and stems to use in curry pastes or recipes like this one. Any root and stem mixture left over can be covered with peanut oil in a glass jar and stored in the refrigerator for up to two months. Recipe is not suitable to freeze.