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Prawns, calamari and bacon stir-fry with prawn egg fried rice
Ingredients
For the seafood stir-fry
- 1 large calamari sliced
- 10 king prawns tail on
- 5 spring onions
- ½ leek
- 3 cloves garlic
- 100ml sweet chilli
- 1 tsp chopped red chilly
- 2 slices streaky bacon
- 1 tsp grated fresh ginger
For the rice
- 100ml sesame oil
- 100g short grain rice
- 30g frozen peas
- 20g sweetcorn
- 50g baby prawns
- 1 egg
Method
In little oil fry the sliced bacon, once browned from one side turn, add the grated ginger, garlic and chilly. Cook until nearly browned than add the calamari and prawns and toss on high heat. Finely shread the leeks and spring onions and toss them in. Allow the veg to soften than pour in sweet chilli mix and serve. Next, prepare the rice. In a wok heat the sesame oil, whisk well the egg and pour it in continue whisking, add the prawns and veg an toss well. Now add the rice continue mixing on high heat and serve.
Suggested wine: Jacobs Creek – Sauvignon Blanc
A light to medium-bodied Sauvignon Blanc with tropical flavours of passion fruit and guava, with a fresh, crisp finish.
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