This is a really nice quick weekend dish that my boys love that we do alot when FIFO husband is away….I sometimes purchase the marinara mix from Woolies when its on special and use that (i pick out all the mussels mind you) but otherwise I the following.
What you will need:
The same rules apply..I don’t know the measurements its all about taste.
- 1 cup of corn flour or plain flour will do
- 2 tsp freshly ground black pepper
- 1 tsp salt
- 3 medium cleaned squid hoods, cut into 5mm-thick rings or cut diagonally into bite size pieces 9around 4cm) and scored on one side
- 1 fillet of your favourite white flesh fish cut into bite sized chunks
- 300g of prawns shelled and de veined
- 1/2 cup vegetable oil
How to:
- Place the flour, pepper and salt in a clean plastic bag. Add the fish, prawns and squid rings and tie the bag to seal. Shake the bag until the squid is fully coated in the flour mixture and set aside.
- Heat the oil in a large non-stick frying pan over high heat (I use a wok the heat is much better). Cook the fish, prawns and squid, turning occasionally, for 2-3 minutes or until golden brown and just cooked through
I serve mine with tossed baby asian greens in soy and sweet chill sauce and some jasmine rice.
Yummy..
xDeb
