Potato and Seafood Stir-Fry 

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Try this tempting seafood stir fry.

Ingredients:

2 medium potatoes (Royal Blue, Ruby Lou or Nadine), unpeeled

12 large raw prawns, peeled and deveined

12 scallops

200 g raw squid, cut into rings

1 bunch bok choy, chopped

1 medium red capsicum, diced

1 red onion, finely diced

100 g snow peas, topped and tailed

2 cloves garlic, finely chopped (for dressing)

1 red chilli, finely chopped (for dressing)

1 3cm-long piece fresh ginger, finely chopped (for dressing)

1 Tbsp coriander, chopped (for dressing)

2 Tbsp salt-reduced soy sauce (for dressing)

1 Tbsp fish sauce (for dressing)

2 Tbsp white sugar (for dressing)

1 lime, zest and juice (for dressing)

1 coat of olive oil spray

Directions:

Boil steam or microwave potatoes whole.

Dice potatoes and mix with prepared vegetables.

In a separate bowl, combine and mix all dressing ingredients.

Stir-fry seafood and vegetables on a pre-heated, oiled flat bbq plate or wok until cooked. Add half the dressing, quickly toss, then remove stir-fry and place into a serving bowl. Fold through remaining dressing.

Variations:

Serve with a sprinkle of boiled, unsalted peanuts and lime wedges, if desired. Serving suggestion not included in the nutritional analysis.

Author:

Fresh Finesse

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