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  • Scallops, prawns, snow peas & Tobbiko

Scallops, prawns, snow peas & Tobbiko

Posted on Feb 8th, 2014
by Brian Kennett
Categories:
  • Main Course Recipes
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!!!

Scallops, prawns, snow peas & Tobbiko
Now that is pretty – is it not???

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.

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About

Is Life a Recipe is all about food. It's my personal experiences from my travels across Asia, and beyond. You'll see reviews of restaurants, reviews of hawkers and coffee shops, reviews of countries, reviews of food stalls, my travel experiences and recipes that I have created following those experiences. My recipes are Asian in nature, recreations of food I have eaten, Asian fusion options, and supposed to be simple and fun. ENJOY!!!

Check out my recipe on ExMagazine

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