A really simple meal influenced by Japanese cooking, but hardly authentic.... Nonetheless, one of those meals you'll love cooking at home. These portions are for two people.
Shopping list
Approx. 170g king prawns; cooked and peeled (possibly defrosted)
Approx. 10 small scallops per diner; raw
1 large red bell pepper, cut into thin strips
165g cashew nuts; roasted and salted
Approx. 2 to 3 tspns sesame oil
A large clutch of spring onions, roughly cut
A little beer or Japanese rice wine (optional)
About ½ cup teriyaki sauce; store-bought or made from scratch
Cooking method
About an hour before cooking, place the peeled and cooked king prawns and the raw scallops into two separate deep, small dishes. Pour over enough teriyaki sauce as a marinade. Stir thoroughly, cover and return to the fridge for at least an hour. If you can, allow at least three to four hours.
Heat the peanut and sesame oil in a wok on a high heat
When the oil is hot, first add the sliced bell pepper and cook, stirring constantly but not allowing it to become too soft
Add the marinaded raw scallops first; after a minute or so, add the king prawns once the scallops show signs of cooking
Pour in the excess teriyaki marinade from both dishes, rinsing with a little beer or Japanese rice wine (optional)
As soon as the liquid begins to bubble, add the egg noodles and stir-fry. Cook all of the ingredients by stirring around the wok for approx. 10 mins, making sure that they all cook evenly but do not burn
A few mins before being ready to serve, add the spring onion and mix thoroughly throughout the dish, ensuring it blends entirely
Plate and enjoy
Pairings
Another of those dishes that remain underexplored to me in terms of wine pairing. But I have always found it great with bog-standard Japanese beers.
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