Stir-fried Scallops, Prawns and Snowpeas

½ tbs light soy sauce
1 tbs Shaoxing rice wine* or dry sherry
1 tsp sesame oil
¼ cup vegetable oil
500g scallops without roe
500g medium green king prawns with tails
2 tsp cornflour
2 tbs oyster sauce
250g dried noodles
2cm piece ginger, thinly shredded
1 clove garlic, thinly shredded
400g snowpeas, trimmed
¼ bunch garlic chives, cut into 4cm lengths

Method

Place 1 tsp soy sauce, 1 tsp wine, 1/2 tsp sesame oil, 1 tbs vegetable oil and all seafood in a bowl and toss to combine. In a second bowl, combine cornflour, oyster sauce, 1/2 cup water and remaining soy sauce, wine and sesame oil. Cook noodles in boiling water for 1 minute or until tender. Drain.

Heat a wok over high heat until hot. Add 2 tsp vegetable oil then stir-fry 1/3 seafood for 1-2 minutes or until golden and just cooked. Transfer to a tray. Repeat twice with oil and remaining seafood. Wipe wok clean. Heat remaining 2 tsp vegetable oil in wok. Add ginger, garlic and snowpeas. Stir-fry over high heat for 2 minutes.

Return seafood and juices to wok with sauce mixture and bring to the boil. Add noodles and chives. Toss. Serve. 

Print Recipe
Midwest Foods Dubbo