Ingredients

500g raw prawns
250g fresh scallops
1-2 tb sp Red Curry paste
2 tb sp oil
2 medium ripe tomatoes, chopped
2 tsp finely grated lime rind, to garnish
2 tb sp lime juice

Method

Peel the prawns leaving the tails on, cut down the backs and de vein.
Combine the prawns, scallops, curry paste and oil in a bowl, cover with plastic wrap and refrigerate for about 30 minutes.

Heat a wok or heavy based frying pan until it is very hot. Toss the seafood in the
curry paste again to coat well and add to the wok in 2-3 batches, cook each patch
for 3 minutes, tossing frequently.

Remove from the heat, return all the seafood to the wok. Add the tomatoes and lime juice and stir well. Serve immediately, garnish with lime rind.

Serve with steamed rice.

(Serves : 4)