Skip to main content

Chilli, Salt and Pepper Seafood


This is another dish taken from the book, Women's Weekly - 'Toss', a simple seafood stir-fry.  A very tasty and colourful dish which pairs well with plain hot white rice.






Recipe for Chilli, Salt and Pepper Seafood

    Ingredients

    • 200 gm prawns
    • 100 gm fresh scallops, roe removed
    • 2 capsicums, sliced
    • 1 red chilli, finely chopped
    • 1 tsp seasalt
    • 1 tsp light soya sauce
    • 1/2 tsp freshly ground black pepper
    • 1/4 tsp sugar
    • Some spring onions
    Method
    1. Shell and devein the prawns, leaving the tails intact.
    2. Combine seafood, salt, sugar and black pepper in a large bowl.
    3. Heat some oil in a wok, stir-fry seasoned seafood till cooked, dish out, set aside.
    4. In the same wok, add in some oil, stir-fry the capsicums and chopped chilli for a while, toss in the seafood, add light soya sauce and spring onions.  
    5. Dish out and serve immediately with white rice.



    This post participates in 'Cook your Books # 1' hosted by Kitchen Flavours.

Comments

  1. Hi Cheah,
    You are late posting, or rather very early! :)
    This looks simple and good! I love simple stir-fries like this! Always good with plain rice!
    Thank you for linking!

    ReplyDelete
    Replies

    1. You're most welcome, Joyce! Ha, ha. couldn't sleep with all the haze, still feel stuffy and uncomfortable with the air-cond. on.

      Delete
  2. Cheah, this is one colourful and delicious summer stir-fry!

    ReplyDelete
    Replies
    1. Thank you, Angie. Can't cook this too often, must need to check on my cholesterol level!

      Delete
  3. Looks so colorful, simple and yummy!

    ReplyDelete
    Replies
    1. Thanks, Medeja. I always support simple and easy to prepare recipes!

      Delete
  4. Hi Cheah, with the gloomy sky outside, this dish brightens up the place. Should taste good and more aromatic with black pepper.

    ReplyDelete
    Replies
    1. You've said it, Kimmy. It's truly gloomy and hot outside no thanks to the haze that has enveloped Ipoh.

      Delete
  5. Cheah, I like this colourful and simple dish. Looks so delicious!

    ReplyDelete
  6. Such a simple and delicious recipe Aunty Cheah!

    ReplyDelete
  7. wow! that looks really delicious! My favorite kind of food:D

    ReplyDelete
  8. Hi Cheah, you this dish look awesome. Love the scallops and prawns. Thanks for sharing your recipe.

    Have a nice week ahead.

    ReplyDelete
  9. Cheah,
    Love the seafood in this dish.
    Adding the colour pepper makes this dish even more inviting.
    mui

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Gula Melaka Kuih Talam ~ 椰香打南糕

After successfully making the  Kuih Talam  with much trial and error, I ventured into trying out making this Gula Melaka Kuih Talam.  What is gula melaka one may ask?  Simply put, it's just palm sugar made from coconut palm.  The slightly saltish top coconut layer pairs very well with the dark and intense flavour of the palm sugar from the bottom layer, and this kuih can be served for breakfast or snack on at any time of the day.






Gula Melaka Kuih Talam ~  椰香打南糕  

Ingredients (A)
150 gm gula melaka/palm sugar350 ml water2 pandan/screwpine leaves60 gm rice flour25 gm green pea flour1.1/2 Tbsp tapioca flour100 ml thick coconut milk1/4 tsp lye/alkaline water(B)  Top coconut layer 1.1/2 Tbsp tapioca flour30 gm rice flour15 gm green pea flour100 ml thick coconut milk250 ml water1/2 tsp saltMethod for (A) Cook gula melaka, water and pandan leaves till gula melaka is dissolved, strain into a bowl and let cool.Mix the rice flour, green pea flour, tapioca flour with the cooled gula melaka syrup…

Cherry Loaf Cake ~ 樱桃蛋糕

I baked this old-fashioned Cherry Loaf using the Marble Butter cake recipe but adjusted the recipe as I only used three eggs instead of four to fit into the loaf pan.   I remember that when I was little, I was attracted by the red cherries as any other kid and would gingerly take them out and eat them first.    The cake was secondary.  This cake is soft and moist infused with the sweet glace cherries giving it a lovely combination of flavours.




Cherry Loaf Cake ~  樱桃蛋糕
Ingredients (A)

173 gm unsalted butter100 gm caster sugar3 egg yolks150 gm self-raising flour, sifted45 ml milk100 gm glace cherriespinch of salt(B)     3 egg whites           30 gm caster sugar
Method Rinse the cherries lightly with water to rid of the syrup, pat dry, cut into quarters.  Dust with some sifted flour.Cream butter and sugar till light and fluffy.Add in the egg yolks one at a time, mix well.Fold in sifted flour alternating with milk and mix in the cherries.In a clean mixing bowl, beat the egg whites till foamy, …

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…