Seafood and edamame stir-fry
INGREDIENTS
500g medium green prawns, peeled, deveined and tails intact (250g cleaned weight)
400g squid, cleaned and flesh scored (200g cleaned weight)
1 garlic clove, finely chopped
1 long red chilli, seeds removed and sliced thinly
2 cm piece of ginger, peeled and cut into thin strips
2 tablespoons lemon juice
2 tablespoons fish sauce
1 teaspoon sugar
2 tablespoons vegetable oil
3 green onions, cut into 2cm lengths
100g snow peas, trimmed and halved lengthways
1 cup frozen edamame
METHOD
Combine seafood with garlic, chilli, ginger, lemon juice, fish sauce and sugar; Mix well and set aside to marinate for 10 minutes.
Heat half the oil in a wok over medium high heat, drain seafood slightly and cook in batches for 1—2 minutes or until just cooked through. Remove and set aside.
Heat remaining oil in wok and stir—fry green onions and snow peas for 2 minutes. Return seafood, sauce and edamame to wok and cook a further 1—2 minutes or until heated through.
Serve immediately with steamed rice
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