| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Jenny, Bristow’s, Country, Kit |
6 |
servings |
INGREDIENTS
| 450 |
g |
Green lip mussels |
| 1 |
|
Dsp olive oil |
| 1 |
|
Inch root ginger; peeled and chopped |
| 450 |
g |
Scallops |
| 450 |
g |
Prawns |
| 1 |
|
Egg white; lightly beaten |
| 15 |
g |
Corn flour |
| 6 |
|
Spring onions; cut into strips |
| 1 |
|
Red pepper; finely diced |
| 2 |
|
Dsp lemon juice |
| 1 |
|
Dsp soy sauce |
|
|
Salt and pepper |
| 225 |
g |
Oyster mushrooms |
| 2 1/4 |
l |
Boiling water |
| 1 |
|
Dsp olive oil |
| 1 |
pn |
Salt |
| 450 |
g |
Dried green pasta |
| 1 |
|
Dsp parsley; finely chopped |
INSTRUCTIONS
MARINADE
PASTA
TO SERVE
If using fresh prawns in the recipe, cook in boiling water for 6 minutes,
then cool and shell. If using fresh scallops, open the shells, rinse well
and remove the white part only for this dish.
Lightly steam the mussels for 3-4 minutes until lightly cooked. In a wok,
heat the olive oil and fry the ginger for 1 minute. Add the scallops,
tossed in a marinade of lightly beaten egg white and corn flour, but drain
off the excess before cooking. Cook for 1 minute on a high heat, then add
the prawns and toss around. In quick succession add the sliced spring
onions, diced pepper, lemon juice, soy sauce and seasoning. Add the
mushrooms and heat thoroughly. Serve garnished with parsley.
To cook the pasta, bring 4 pints of water to the boil, add 1dsp olive oil
and a little salt. Add the dried pasta and cook for 6-7 minutes until
tender, then drain. While still warm, toss with a little oil and fresh
herbs. Serve hot.
Carlton Food Network http://www.cfn.co.uk/
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