Skip to main content
logo
Food Advertising by

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

Mung Bean Cake ~ 绿豆糕

These Mung Bean Cakes are made with split mung beans and they can pass off as mooncakes as they are shaped using the plunger moulds for mooncakes.  I find these mung bean cakes refreshing and not so heavy as mooncakes and they are a perfect match with a cup of hot Chinese tea.




Mung Bean Cake  ~   绿豆糕
Ingredients
300 gm split mung beans30 gm Crisco shortening70 ml vegetable oil100 gm organic cane sugar1.1/2 Tbsp honeyabout 100 gm red bean paste1/2 tsp matcha powderpinch of saltpandan leavesMethod Wash and soak the mung beans with 700 ml water, overnight.Next day, rinse the mung beans and cook it in a rice cooker with about 1 inch of water covering the mung beans.  (I used the 'congee' function of the rice cooker).Put the cooked mung beans in a blender and blend till fine with 120 ml water.Heat up a non-stick pan with shortening and once melted, pour in the blended mung beans.  Keep stirring on medium heat and then add in vegetable oil.  Once all the oil has been absorbed, add in h…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Milo Chiffon Cake ~ 美禄戚风蛋糕

Milo, a popular beverage of chocolate and malt powder is the key ingredient in this Milo Chiffon Cake.   This light and moist chiffon is enhanced with an addition of Nutella and can be served at any time of the day.  If you like more Milo, accompany it with a hot drink of this beverage.




Milo Chiffon Cake ~   美禄戚风蛋糕  (adapted from 'here' )
Ingredients
(A)  5 large egg yolks
       15 gm caster sugar
       45 gm vegetable oil
       100 ml milo (3 tsp milo powder + hot water to make 100 ml)
       1 heapful Tbsp Nutella - about 30 gm
       100 gm plain flour, sifted
       1 tsp vanilla

(B)
       5 large egg whites
       45 gm caster sugar )   Mix together
       1 Tbsp cornflour     )

Method
Combine hot milo and nutella, mix well, set aside to cool.Combine sugar with cornflour, mix till well combined.Beat egg yolks with sugar, gradually add in oil, milo mixture and vanilla.  Mix till well combined.Sift flour into the egg yolk mixture and mix well.In a clean bowl, beat egg whites…