Prep Time

20 Mins

Cook Time

10 Mins


  • Ingredients

  • 500g (1 pound) uncooked prawns, unpeeled

  • 1 squid hood

  • 250g (8.8 oz) firm white fish fillet*see note

  • 1 dozen fresh scallops, if available

  • 2 teaspoons sea salt flakes

  • 1/2 teaspoon Chinese five spice powder

  • 1/2 teaspoon cracked black pepper

  • 2 small red chillies, finely diced

  • 2 tablespoons soy sauce

  • Lime Wedges, to serve

  • Peanut oil, to stir fry


For those nights when you want something nice, but just couldn’t be bothered. Really fresh seafood needs very little effort to make it great. Buy peeled uncooked prawns if  you don’t want to peel them, or con someone else into doing for you. 

Pairs well with …..

Steamed rice and a crisp white wine

Hints and Tips

The golden rule for seafood is don’t overcook it, especially if it was expensive. If in doubt, take it off early.

Peel and devein the prawns, leaving tails intact.

Slice the squid hood, vertically down one side so it opens flat like a book. Make diagonal slits (diamond pattern) on the squid, and slice length ways again, into 4 strips. Cut the strips into thirds.

Slice the fish fillets into medium sized cubes (aout 5cm, 2 inch) pieces.

Leave the scallops whole.

Place the seafood in a bowl and add the combined salt, pepper, Chinese spice and chilli and mix until well coated. You can add a teaspoon or two of peanut oil to help the coating process.

Heat a medium sized wok or fry pan to medium high heat, add 2 tablespoons peanut oil and stir fry seafood in batches until just cooked.

It might help to separate and cook each seafood type individually. Eg prawns with prawns, then the squid etc. Remove and set aside as each batch is cooked.

Seafood cooks very quickly, especially at high temperatures, so approximately 1 ½ to 2 minutes each batch should be enough (and even less if you’re using scallops).

Finish with the sugar snap peas in the wok, stir fry for around ½ minute, add the seafood back in with the soy sauce, stir until combined and remove from the heat.

Serve with steamed rice and lime wedges.

*Note: We used swordfish, but any firm fish fillet will be fine. Nothing too delicate otherwise it will flake into tiny pieces as it cooks.