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.

Labels:

Comments

  1. kitchen flavoursJune 24, 2013 at 1:31 AM

    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. Sokehah cheahJune 24, 2013 at 10:58 AM


      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. Angie's RecipesJune 24, 2013 at 2:24 AM

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

    ReplyDelete
    Replies
    1. Sokehah cheahJune 24, 2013 at 10:59 AM

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

      Delete
  3. Medeja- CranberryJamJune 24, 2013 at 7:42 AM

    Looks so colorful, simple and yummy!

    ReplyDelete
    Replies
    1. Sokehah cheahJune 24, 2013 at 11:02 AM

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

      Delete
  4. KimmyJune 24, 2013 at 2:29 PM

    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. Sokehah cheahJune 24, 2013 at 10:57 PM

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

      Delete
  5. ann lowJune 24, 2013 at 10:14 PM

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

    ReplyDelete
  6. ShirleyJune 26, 2013 at 2:05 PM

    Such a simple and delicious recipe Aunty Cheah!

    ReplyDelete
  7. Baking DiaryJune 26, 2013 at 11:29 PM

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

    ReplyDelete
  8. AmeliaJune 26, 2013 at 11:52 PM

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

    Have a nice week ahead.

    ReplyDelete
  9. mui muiJuly 1, 2013 at 1:07 PM

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

    ReplyDelete
  10. spices and picklesFebruary 22, 2014 at 4:02 PM

    very delicious dish. I loved it.

    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

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more