Steamed scallops with stir-fried corn and chilli, and pineapple rice

Ingredients

  • long-grain rice measured to the 400ml/14fl oz level in a measuring jug
  • 2 tbsp groundnut or peanut oil
  • 225g/8oz minced pork
  • 2 tbsp soy sauce
  • salt and freshly ground black pepper, to taste
  • 2 tbsp fresh ginger, finely chopped
  • 3 tbsp spring onions, finely chopped
  • + 16 more ingredients
    • 1 tbsp sesame oil
    • 1 small pineapple, about 225g/8oz, peeled, cored and cut into 1cm/½in cubes
    • 275g/10oz fresh, or frozen sweetcorn (about two cobs)
    • 1½ tbsp groundnut or vegetable oil
    • salt and freshly ground white pepper, to taste
    • 2 large red chilies, de-seeded and finely chopped
    • 1 tsp sugar
    • 50ml/2fl oz vegetable or chicken stock
    • 450g/1lb fresh scallops
    • 1 tbsp fresh ginger, finely chopped
    • 1 tbsp Shaoxing rice wine or dry sherry
    • 2 tbsp soy sauce
    • 1 large fresh red mild chillies, de-seeded and chopped
    • 3 tbsp spring onions, finely shredded
    • 3 tbsp groundnut or vegetable oil
    • 4 fresh coriander sprigs

1. For the pineapple rice, cook the rice according to packet instructions and allow it to cool thoroughly. The rice must be cold before you cook this recipe. 2. Heat a wok over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the pork and stir-fry for two...

View full recipe at SpringPad

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