Chilli, Salt and Pepper Seafood

Ingredients

• 500 g king prawns (medium raw)
• 300 g squid (hoods, cleaned)
• 300 g scallops (roe removed)
• 2 teaspoons sea salt
• 1/2 teaspoon five-spice powder
• 2 red Thai chile (chopped finely)
• 2 tablespoons peanut oil
• 150 g sugar snap peas (trimmed)
• 2 tablespoons light soy sauce
• 1 lime (cut in wedges)

Directions

1. 1

   Shell and devein prawns leaving tails intact if you wish (I prefer to remove).

2. 2

   Cut squid down centre to open out and score the inside in a diamond pattern and then cut into thick strips.

3. 3

   Combine seafood, salt, pepper, five spice and chilli in large bowl.

4. 4

   Heat half the oil in the wok, stir fry seafood in batches until cooked.

5. 5

   Heat remaining oil in wok, stir fry peas until tender.

6. 6

   Return seafood to wok and add soy sauce and stir fry till hot.

7. 7

   Serve seafood with lime wedges.