Name: Garlic and chilli seafood stir-fry
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 750 gram (1½ pounds) uncooked medium king prawns (shrimp); 2 cleaned squid hoods (300g); 500 gram (1 pound) octopus, quartered; 1/4 cup (60ml) peanut oil; 6 clove garlic, sliced thinly; 2 centimetre (¾ inch) piece fresh ginger (10g), sliced thinly; 2 fresh long red chillies, sliced thinly; Chilli fried shallots; 2 tablespoon chinese cooking wine; 1 teaspoon caster (superfine) sugar; 4 green onions (scallions), cut in 4cm (1½ inch) pieces; 1 tablespoon fried shallots; 1 teaspoon sea salt flakes; 1/2 teaspoon dried chilli flakes

Garlic and chilli seafood stir-fry

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Serves 4

Prep

15M

Cook

45M

Total

Ingredients

750 gram (1½ pounds) uncooked medium king prawns (shrimp)

2 cleaned squid hoods (300g)

500 gram (1 pound) octopus, quartered

1/4 cup (60ml) peanut oil

6 clove garlic, sliced thinly

2 centimetre (¾ inch) piece fresh ginger (10g), sliced thinly

2 fresh long red chillies, sliced thinly

Chilli fried shallots

2 tablespoon chinese cooking wine

1 teaspoon caster (superfine) sugar

4 green onions (scallions), cut in 4cm (1½ inch) pieces

1 tablespoon fried shallots

1 teaspoon sea salt flakes

1/2 teaspoon dried chilli flakes

Method

1.Shell and devein prawns, leaving tails intact. Cut squid down centre to open out; score inside in a diagonal pattern, then cut into thick strips. Quarter octopus lengthways.

2.Combine ingredients for chilli fried shallots in small bowl.

3.Heat 1 tablespoon of the oil in wok; stir-fry prawns until changed in colour, remove from wok. Heat another tablespoon of the oil in wok; stir-fry squid until cooked through, remove from wok. Heat remaining oil in wok; stir-fry octopus until tender, remove from wok.

4.Stir-fry garlic, ginger and chilli in wok until fragrant. Return seafood to wok with remaining ingredients; stir-fry until hot.

5.Serve stir-fry sprinkled with chilli fried shallots.

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