October Recipe of the Month

Posted on: October 7 2015


Char-grilled Tiger prawns & King Scallops** [SF]

With stir-fried chilli, pumpkin and butternut squash

Serves 2


8 tiger prawns, devein & deshell

6 king scallops

4 dsp rapeseed oil

200g pumpkin, thinly sliced, par-boiled

200g butternut squash, thinly sliced, par-boiled

2 chillies, finely sliced

100g oyster mushrooms

3 garlic cloves, chopped

2dsp oyster sauce

1dsp light soy sauce

A pinch of sugar

50 ml chicken stock or water

2pcs lime wedges


Sauce for tiger prawns and scallops

2dsp cracked black pepper

½dsp paprika powder

3dsp rapeseed oil

1dsp chopped garlic

1dsp light soy sauce


Cooking Method

  1. Sauce for Tiger prawns and scallops; Mix cracked black pepper, paprika powder, rapeseed oil, garlic and light soy sauce in a bowl. Mix well and keep to one side.
  2. Heat the grill to a medium to high heat and brush with the oil.
  3. Grill the tiger prawns and king scallops on both sides for about 2 minutes of each side and keep to one side.
  4. Bring the wok to a high heat, add the oil and garlic. Stir until you get a nice aroma, add the pumpkin, butternut squash and oyster mushrooms and stir-fry for 3 minutes.
  5. Season the vegetables with oyster sauce, light soy sauce then add the sugar and chicken stock.
  6. Place the vegetables on a plate. Mix the sauce into the Tiger prawns and scallops.
  7. Place the tiger prawns and scallops on top of the vegetables.
  8. Serve with lime wedges.