Spicy Seafood and Veggie Stir-Fry
Ingredients:
- Shrimp - 300g
- Squid tentacles - 170g
- Sweet potato - 200g
- Lotus root - 170g
- Asparagus - 200g
- Onion - 160g
- Bell peppers - 165g
- Garlic - 30g
- Ginger - 30g
- Crushed red pepper flakes - 10g
- Mixed peppercorns - 8g
- Cilantro - 15g
- Sriracha mayo - 60g
- Soy sauce - 10g
- Toasted sesame seeds - 3g
- Oil - 600g
- Cornstarch - 30g
- Smoked paprika - 2 tbsp
- Honey - 1 tbsp
Steps:
1. Prepare all ingredients: cut the veggies, mince the garlic and ginger, devein the shrimp, and blanch the squid.
2. Coat shrimp and squid in cornstarch. Cut all vegetables into bite-sized pieces.
3. Heat oil to 180°C (350°F) in Sauté mode. Fry lotus root and asparagus for 5 minutes; remove and drain. Fry shrimp and squid for 3 minutes; remove and drain.
4. In the pan with 20g of oil, sauté garlic, ginger, red pepper flakes, and mixed peppercorns for 2 minutes.
5. Add Sriracha mayo, smoked paprika, and honey. Stir until the sauce bubbles and thickens slightly. Toss in the fried seafood and vegetables with bell peppers and onions. Add soy sauce and mix well.
6. Garnish with chopped cilantro and sesame seeds. Serve immediately. Enjoy!
