Scallops, prawns, snow peas & Tobbiko

Scallops, prawns, snow peas & Tobbiko

See what happens when you treat your kids to good food. Yes I have to cook Scallops, prawns, snow peas & Tobbiko for my Amy. This looks all restaurant like, and her feedback was that it was amazing, just like the restaurant – works for me!!!

I asked Amy this day what would she like for lunch, as I was disappearing to Kallang for the weekly shop and to get ingredients for what she decided upon.

“Daddy I would like the prawns with the little prawns and scallops that we had at Pan Pacific please…” Says Amy.

“HUH!!!” Says I. “Er OK babe, I’ll see what I can do.”

Here is that lunch for Amy, so a single portion. Multiply by number of people for whom you have eating. This is my created version of that Pan Pacific experience, my Scallops, prawns, snow peas & Tobbiko;

• 2 fresh scallops;
• 5 fresh prawns, shelled, de-veined (removing the black vein from the back by slicing a small incision all the way down the back of the prawn and pulling the black vein out – this also makes the prawns ‘butterfly’ when cooked);
• 5-6 snow peas cut in to 1/2″ pieces on the diagonal so they look nice;
• 1 finely chopped garlic clove;
• 1/4 handful of dried shrimps or prawns (you get these in a packet in supermarket);
• 2 tablespoons of XO sauce;
• Olive oil;
• Sea salt & cracked black pepper; and
• For serving I used a couple of teaspoons of Tobbiko – Japanese caviar that they use in sushi.

Here we go – how to prepare and cook my Scallops, prawns, snow peas & Tobbiko;

1. In to a mixing bowl throw in the scallops, and prawns;
2. Drizzle with some oil and a pinch of salt and pepper;
3. Mix it up;
4. Take a griddle pan and oil it a little. Throw in the scallops and prawns and cook until nicely pink (the prawns) and starting to brown slightly – same for the scallops. This will take literally 2-5 minutes maximum;
5. Set these aside off the heat as they will over cook if you leave them in the pan;
6. In another pan get the garlic in some oil, and on to the heat, and soften that a little;
7. Then in with the snow peas and cook a little while – do not over cook as you want a crunch still to the peas not soft goo;
8. Add in the XO sauce, and then the prawns and scallops and stir-fry through for a couple of minutes;
9. Quickly get the dried prawns in there to warm through and soak up some juices, and you are finished.

Plate this up in a wee pile, and then spoon some of the Tobbiko (or similar) on top. See the pearls of orange, that be them. That’s it – Scallops, prawns, snow peas & Tobbiko.

Amy really enjoyed this dish, and she was 5 at the time. I think you will too. Maybe not Pan Pacific grade, but I tell you not far from it. I think it looks pretty damn good, and to have a 5 year old confirming the taste was the same as the look is enough for me. Give it a go folks, I know you are gonna like this one Scallops, prawns, snow peas & Tobbiko – ENJOY!!!

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.