Seafood Curry with Rice
A popular Hong Kong style curry sauce, made with various spices and fresh onion to bring a strong aromatic experience. The flavours are strong and punchy, perfect to pair with any protein and vegetables with a bed of rice, making it a perfect winter warmer! There are no added preservatives, flavour enhancers or articial colouring. 100% Made in Hong Kong!
Ingredients:
Frozen Assorted Seafood115g, 3 medium-sized prawns, 3 half shell mussels, Diced Onion 45g, Diced Green and Red Pepper 55g, Peal rice 1 1/2 cups(rice measuring cup), Water 1 1/2 cups
Marinade:
Amoy Curry Sauce 1 1/2 tbsp
Seasoning:
Amoy Curry Sauce 2 1/2 tbsp, Sugar 1/8 tsp
Method:
- Trim off the legs and feelers of prawns and devain. Wash and wipe dry.
- Wash Dongbei rice, assorted seafood and mussels. Drain and set aside.
- Heat the pan with oil, pan-fry prawns and mussels. Then place them on a plate and mix with marinade.
- Heat 1 tbsp of oil, sauté green and red peppers. Transfer 1/4 of peppers to a bowl.
- Toss in and stir-fry onion. Add assorted seafood and sauté. Then stir in seasonings and rice. Pour in 1 1/2 cup of water and bring to the boil. Cover with a lid and cook for 7 minutes over medium heat. Turn to low heat and cook for 9 minutes.
- Top the rice with prawns and mussels. Place the peppers in the centre. Cover with a lid and cook for 2 minutes.
*1 cup = 250 ml
our brands
