Recipe - Stir-Fry Of Scallops Prawns Green Lip Mussels And Oyster

450 g Green lip mussels
1 Dsp olive oil
1 Inch root ginger; peeled and
chopped
450 g Scallops
450 g Prawns

MARINADE
1 Egg white; lightly beaten
15 g Corn flour
6 Spring onions; cut into
strips
1 Red pepper; finely minced
2 Dsp lemon juice
1 Dsp soy sauce
Salt and pepper
225 g Oyster mushrooms

PASTA
2 One fourth l Boiling water
1 Dsp olive oil
1 pn Salt
450 g Dried green pasta

TO SERVE
1 Dsp parsley; finely chopped

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 34 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 cut or sliced up spring
onions, minced 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 67 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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