Now i’m not the best cook. I’m not too confident with how to use flavours and how to ‘be creative’ in the kitchen. The below recipe is one i have fine tuned, it started with noodles and just prawns and since I have leaned it down even more using less artificial flavours and sauces and more natural ones and more seafood. It is a favourite at home (except for my boyfriend who hates seafood!). It is super easy and super good for you.
I LOVE this dish, it’s so fresh and tasty and LEAN.
Seafood is a very lean source of protein, you can add as many vegetables as you like, a great opportunity to increase your vegetable content.
It serves up to 4 people, I cook it for 3 people at home with decent portions and still have leftovers for lunch the next day. Remember you can always add more seafood!
Now I kind of cheat with the garlic prawns and squid rings. I buy mine fresh from the seafood shop already peeled and marinated (Easy peasy!) if your shop doesn’t have this option you can make your own. Leave the seafood marinating with garlic, parsley, bit of olive oil and any other yummy herbs you know how to cook with for at least a few hours to absorb the flavours.
Ingredients:
500grams Marinated garlic prawns (if not already marinated, create your own let prawns sit with garlic for a few hours)
250grams squid rings
1 brown onion diced
Broccoli cut as desired )(I slice the trunk as well, its yummy and nutritious)
Snow peas
Carrot sliced
Zuchinni sliced
Mushrooms sliced
Buk choy sliced
Oyster sauce (optional)
Few dashes of soy sauce (optional)
Method:
1. Brown onion
2. Add all your cut up veggies to wok and stir fry (option to add small amount of oyster sauce and soy sauce for extra flavour). Make sure veggies are still crisp, stir veggies for only approx 30 seconds.
3. Add prawns and squid rings and mix through veggies
4. Add chilli flakes to desired heat level and stir through (I give it a few good shakes I like my chilli present but not overpowering!)
5. Add bok choy at same time as chilli flakes so they wilt as you finish cooking.
6. Be sure not to overcook prawns, cook to a nice pinkish colour, test one before you finish if you’re not confident.
7. Serve fresh just cooked.
This dish makes an awesome lunch the next day. I eat it cold but you can always reheat.