Crispy Prawns and Scallops in a Red Curry Sauce.
Serves 2
250 g raw prawns, deveined and peeled, leaving the tail on
125 g cleaned scallops
1 tablespoon red curry paste
1 tablespoon oil
1 medium ripe tomato, diced
1 tablespoons lemon juice
1 teaspoon lemon zest as garnish
Combine prawns, scallops, oil and red curry paste in a bowl. Cover with plastic wrap and refrigerate for about half an hour. Heat a heavy-based frying pan until it is very hot. Toss the seafood in the curry paste to coat it well and fry in small batches, tossing frequently until done. Dont overcook seafood or it will become tough. Remove pan from heat and add the seafood, lemon juice and diced tomatoes and stir well. Serve with steamed rice and a few lemon wedges and a nice glass of crisp white wine. Finish the meal with a chocolate dessert the way to a womans heart. Awesome food, stunning evening and all done by you, can only be a win win outcome. Enjoy.
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