Crisp Prawns and Scallops with Red Curry Recipe

Preparation time: 25 minutes + 30 minutes refrigeration
Total cooking time: 10 minutes
Recipe serves 4

Ingredients

500g raw prawns
250g fresh scallops
1-2 tablespoons Red curry paste
2 tablespoons oil
2 edium ripe tomatoes, chopped
2 tablespoons lime juice
2 teaspoons finely grated lime rind, to garnish

Method

1. Peel the prawns leaving the tail on, cut down the backs and devein. Combine the prawns, scallops, curry paste and oil in a bowl; cover with plastic wrap and refrigerate for about 30 minutes.

2. Heat a wok or heavy-based frying pan until it is very hot. Toss the seafood in the curry paste again to coat well and add to the wok in 2-3 batches; cook each batch for 3 minutes, tossing frequently.

3. Remove from the heat; return all the seafood to the wok. Add the tomatoes and lime juice and stir well. Serve immediately, garnished with lime rind. Serve with steamed rice.

Note
Cook seafood quickly in a hot wok to seal in the juices and flavour. Don't overcook seafood or it will become tough.