SINGAPORE SEAFOOD SEASONING HAND CRAFTED SPICE BLEND - LARGE TUB

SINGAPORE SEAFOOD SEASONING HAND CRAFTED SPICE BLEND - LARGE TUB Description

Serves 4

A quick and easy delicious dish, ready in minutes!

You will need:

• 2 teaspoons of peanut/ground nut oil
• 250g of cubed firm fresh white fish fillets
• 300g of large fresh prawns, deveined & peeled, leave the tails on
• Straight to wok noodles (or soak from dried in boiling water for 2-3 minutes until tender, drain & rinse in cold water)
• 1 large onion, thinly sliced
• 3cm piece of fresh ginger, peeled & grated
• 2 crushed cloves of garlic
• 200g rindless bacon lardons
• 1 large green pepper
• 1 large carrot, peeled and cut into matchsticks
• 1 cup of shredded cabbage
• 1 heaped table spoon of Nature Kitchen Singapore Seafood Seasoning
• 1 1/2 tablespoons of light soy sauce
• 4 spring onions, thinly sliced across

Instructions:

1. Heat half of your oil in a wok over a high heat & cook the fish & prawns for 2-3 minutes, or until just cooked through.
2. Put the fish & prawns on a plate & cover to keep warm.
3. Heat the remaining oil in the wok, add the onion, ginger & garlic & stir-fry until softened.
4. Now add the bacon, pepper, carrot & cabbage & stir-fry for a further 5 minutes until the vegetables are tender.
5. Add the Nature Kitchen Singapore Seafood seasoning & stir in to coat.
6. Add the noodles, soy sauce & spring onions to the wok & continue to stir-fry for 2 to 3 more minutes.
7. Finally, return the fish & prawns to the wok & cook for 1 to 2 more minutes until heated through.
8. Top with the remaining spring onions and serve.

(For a vegetarian option, try adding this delicious spice to re-hydrated bean curd)