Chilli, Salt and Pepper Seafood Recipe

"From The Australian Womens Weekly After Work Feast. In the prep time I have not allowed for the time to shell and devein the prawns but this would take me about 20 minutes to do but considering it is an after work feast I would think you would buy them already shelled though unfortunately not always deveined allowed an extra 5 minutes to do that sorry but hate the poo trail."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (366.8 g)
Calories 359.8
Total Fat - 10.8 g
Saturated Fat - 1.6 g
Cholesterol - 350.1 mg
Sodium - 2830.4 mg
Total Carbohydrate - 24.7 g
Dietary Fiber - 6.6 g
Sugars - 9 g
Protein - 41.7 g
Calcium - 119.4 mg
Iron - 2.7 mg
Vitamin C - 14.4 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

Serve seafood with lime wedges.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

When buying shrimp, make sure that they are raw and shelled. If they are not deveined, make sure to devein them before cooking.
When buying squid, make sure that the hoods are cleaned before cooking.

Ingredient substitutions

Substitute shrimp with calamari for a more chewy texture - the benefit of this substitution is that it adds an interesting texture to the dish that contrasts with the softness of the scallops and snap peas.
Substitute five-spice powder with cumin for a more smoky flavor - the benefit of this substitution is that it adds a deeper, smokier flavor to the dish that complements the other ingredients.

Variations

Lemon and Garlic Seafood Replace the lime wedges with lemon wedges and add 2 cloves of garlic, minced, to the seafood before stir frying.

Serve with

Coconut Rice - This fragrant and flavorful side dish pairs perfectly with the Chilli, Salt and Pepper Seafood. The creamy coconut milk helps to balance the spiciness of the dish, while the rice provides a light and fluffy texture. Plus, it's a great way to add some extra nutrients to your meal.

Crispy Fried Tofu: Crispy Fried Tofu is a delicious and nutritious side dish that pairs perfectly with the Chilli, Salt and Pepper Seafood. The crispy texture of the tofu adds a great contrast to the softness of the rice, and the light seasoning helps to enhance the flavor of the seafood. Plus, it's a great way to add some extra protein to your meal!

FAQ

Q: How long does it take to shell and devein the prawns?

A: About 20 minutes to shell and devein the prawns, plus an extra 5 minutes to remove the poo trail.

Q: How many prawns should I buy for a meal?

A: It depends on how many people you are serving. Generally, you should plan to buy about 6-8 prawns per person.

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Fun facts:

This Chilli, Salt and Pepper Seafood recipe is believed to have been inspired by the famous Singaporean dish, Chilli Crab. It is said to have been invented in the 1950s by a man named Cher Yam Tian, who sold the dish from a roadside stall.

The Australian Womens Weekly magazine, which published this recipe, was established in 1933. It is one of the longest running magazines in Australia and has featured some of the most iconic Australian celebrities, including Kylie Minogue, Cate Blanchett and Nicole Kidman.