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Title: Seafood Hot Wok
Yield: 4

Ingredients

    400 g  mussels
    100 g  scallops
    100 g  prawns; (shells off)
    150 g  tuna or snapper fillets or
           -other fi; rm, (cubed)
      1    ; fish
    100 g  sugar snap peas; (topped and
           - washed)
    375 g  cooked spaghetti;
           -(cappallina)
      2 tb olive oil
      1 ts sesame oil
      1 md onion
      2    cloves garlic
      3 ts pickled ginger
      1 tb coconut cream
      1 ts fresh chilli or chilli
           -paste; (more if you prefer)
      1 tb fish sauce
      1 tb sweet chilli sauce
      1 tb coriander leaves and chopped
           - stalks
    300 ml white wine; (fruity, such as
      1    ; chenin blanc or
      1    ; verdello)

Instructions

Prepare mussels by washing and pulling the beards off, discard any open
ones.

In a hot pan, put olive and sesame oils, chopped onion, garlic and pickled
strips of ginger and cook gently over medium heat for three minutes.

Add mussels and wine, place the lid on and allow to steam for a few
moments.

Remove mussels when opened.

Add fish sauce, sweet chilli sauce, coriander leaves and stalks to the pan,
stir and allow to reduce a little.

Remove the mussels from their shells and place in a warm bowl.

Add the lightly salted cubed fish to the sauce, stirring occasionally. Once
cooked, remove the fish and place in the bowl with the mussels.

Next add the prawns, cooking only for a minute or so, then take out and add
to
the mussels and fish. Do the same with the scallops.

Finally, add the pasta, peas and coconut cream to the sauce. Stir in well
and
add all the pre-cooked seafood and mix to warm through.

Garnish with fresh chilli and coriander leaves.

Converted by MC_Buster.

Per serving: 394 Calories (kcal); 13g Total Fat; (33% calories from fat);
21g Protein; 35g Carbohydrate; 37mg Cholesterol; 332mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0
Fruit; 2 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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