Chili Seafood Stir-Fry

Ingredients

• 500 g uncooked medium king prawns (I bought mine already peeled)
• 600 g scallops, no roe
• 1/2 teaspoon black pepper
• 1/2 teaspoon five-spice powder
• 2 red Thai chile, chopped finely (add as many or as little seeds as you want I use nearly all of them as I love spice.)
• 2 garlic cloves, crushed
• 1 1/2 teaspoons ginger
• 2 tablespoons peanut oil
• 1 small red pepper
• 1 small yellow pepper
• 120 g bean sprouts
• 12 baby asparagus spears
• 150 g sugar snap peas
• 2-3 tablespoons light soy sauce
• 1-2 teaspoon sugar (depending on personal taste)
• 2 tablespoons fresh chives, chopped finely

Directions

1. 1

   Combine seafood, pepper, five-spice, chilli, garlic and ginger in a bowl.

2. 2

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

3. 3

   Heat remaining oil in wok, stir-fry peppers until tender, add sprouts, asparagus and peas to wok, stir-fry 1 minute.

4. 4

   Return seafood to wok with soy sauce and sugar, stir-fry until hot and veg are just tender (should have a nice crunch to them)Stir in 1 tablespoon of chopped chives, save the rest to sprinkle over dishes.

5. 5

   Please Note: Cooking times will be longer if not using a wok, wok's get very hot so cook much quicker than regular frying pans.

6. 6

   To Serve: Arrange spoonfuls of veg on plate top with seafood.