Seafood Prawn Squid Stir Fry Recipes

SEAFOOD - PRAWN & SQUID STIR-FRY

Seafood - Prawn & Squid Stir-Fry image

Make and share this Seafood - Prawn & Squid Stir-Fry recipe from Food.com.

Provided by Pappa Bear

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3 medium squid
1 lb green prawns
2 teaspoons peanut oil
8 ounces raw cashews
2 tablespoons peanut oil
4 spring onions
1 garlic clove (chopped)
1 inch green ginger, chopped
1 (10 ounce) can bamboo shoots (Sliced)
1 carrot
3 teaspoons cornflour
2 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons peanut oil
1/2 cup water

Steps:

Shell and de-vein the prawns.
Clean the squid, lightly cut a check pattern in the flesh and cut into. 1in squares.
Add the garlic, ginger, squid and prawns and mix gently.
Put the cashews in the wok and cover with water, bring this to the boil. Discard the water and allow the nuts to drain.
Heat the 2tbl oil in the wok and then add the cashews and stir-fry until golden brown then allow to stand.
Thinly slice the carrot and place in a saucepan with the drained bamboo shoots, cover in water and bring to the boil, simmer 1 min then drain.
Cut the spring onions diagonally into 2cm lengths.
Mix the soy sauce, sugar, corn flower and water.
Heat 2tea sps oil in the wok and stir-fry the prawns and squid until the squid starts to curl and the prawns change colour.
Add the cashews, carrots and bamboo shoots and spring onions and stir-fry about 30 seconds.
Add the water, soy etc and stir-fry until the sauce thickens.

Nutrition Facts : Calories 555.8, Fat 39.2, SaturatedFat 7.3, Cholesterol 142.9, Sodium 835.4, Carbohydrate 29.9, Fiber 4.3, Sugar 8.2, Protein 26.9

FRIED SHRIMP WITH SQUID

Fried Shrimp With Squid image

Provided by Pierre Franey

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 cup all-purpose flour
salt and freshly ground white pepper to taste
3 large eggs, separated
2 cups beer, at room temperature
1 tablespoon vegetable oil, plus enough for frying
2 teaspoons curry powder
2 teaspoons finely chopped garlic
1 tablespoon Dijon mustard
1/4 teaspoon Tabasco sauce
1 teaspoon red-wine vinegar
1 cup olive or vegetable oil
1/4 cup chopped basil or any fresh herb of your choice
1 pound squid, cleaned
1 pound medium-size shrimp, shelled and de-veined

Steps:

To make the batter, place the flour, salt and pepper in a mixing bowl. Add 2 egg yolks. Start beating with a whisk and stir in the beer, the tablespoon of vegetable oil and curry powder. Blend well. Cover and let stand.
In another bowl, beat the egg whites until they form soft peaks. Using a rubber spatula, fold them into the batter. Let the mixture stand, covered, until ready to use.
In a mixing bowl, add the remaining egg yolk, the garlic, mustard, Tabasco sauce, vinegar, salt and pepper. Blend well and add one cup of olive or vegetable oil in a thin stream while beating vigorously. When the mixture is thick and smooth, stir in the basil or other herb. Cover and refrigerate until ready to serve.
Cut the squid bodies into very thin rounds about a quarter-inch thick. Slice the tentacles into bite-size pieces.
Heat the oil to 360 degrees in a deep fryer. Place the shrimp and squid in the batter and stir to coat well. Drop the shrimp and squid pieces into the oil a few at a time without crowding them. Fry and stir until they are crisp and lightly golden brown, about one minute for each batch. Remove them and drain on paper towels. Keep warm and continue cooking in batches until all the pieces are done. Serve immediately with the sauce.

Nutrition Facts : @context http, Calories 938, UnsaturatedFat 57 grams, Carbohydrate 34 grams, Fat 66 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 6 grams, Sodium 1129 milligrams, Sugar 0 grams, TransFat 0 grams

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