Chiu Chow smacked cucumber
Enjoy this spicy smacked cucumber with steak, if you like, or as an appetiser. ‘Smacking’ the cucumber allows the marinade to be absorbed into the flesh
Bloody mary seafood salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp oil
- 1 garlic clovepeeled and crushed
- 180g small scallopsor large scallops, cut into slices
- 250g raw peeled prawns(see tip)
- 200ml fresh tomato juice
- 1-2 tbsp oyster sauce
- 1 tsp light soy sauce
- 1 tsp rice vinegar
- ½ lemonjuiced
- 1 celery stickfinely chopped
- 1 small avocadocut into cubes
- handful of corianderchopped
Nutrition: Per serving
- kcal179
- fat11g
- saturates2g
- carbs4g
- sugars3g
- fibre2g
- protein15g
- salt1.8g
Method
step 1
Heat 1 tbsp oil in a wok, then turn up the heat and add the garlic and scallops. Stir-fry for 30 seconds to 1 min until the scallops are just cooked. Tip onto a plate. Heat the remaining oil and stir-fry the prawns for 1-2 mins over a high heat until they turn pink, then season with some black pepper. Tip onto the plate with the scallops. Allow the seafood to cool completely.
step 2
To make the bloody mary sauce, mix the tomato juice with the oyster sauce (use 2 tbsp for a stronger flavour), light soy sauce, rice vinegar and lemon juice. Taste and adjust the flavour with more of the ingredients if you want an even stronger flavour.
step 3
When the seafood is cool, divide it between four glasses or small bowls, keeping 4 prawns for garnish. Add the celery and avocado to each glass and pour over the tomato mixture. Leave to marinade for 10 mins, or cover and chill for up to 4 hrs. Garnish each glass with the reserved prawns and some coriander.
