8 medium uncooked prawns (shelled and deveined)
125g squid (calamari) ring bodies (cleaned and honeycombed)
8 baby octopus (cleaned)
250g organic pacific rim organic oyster mushrooms
6 spring onions, chopped
freshly ground black pepper
Chilli & Coraiander Marinade
3 tablespoons chopped fresh coriander
2 cloves garlic (crushed)
1/3 cup or 90mL worcestershire sauce
1/3 cup or 90mL soy sauce
2 tablespoons of sweet chilli sauce
1 To make marinade, combine coriander, garlic and worcestershire, soy
and chilli sauces in a bowl. Add prawns, squid, octopus and scallops.
Toss to combine. Cover and marinate in the refrigerator for about 3
hours, or longer depending how powerful you want the mariande flavours.
2 Drain the assorted seafood and keep the marinade.
3 Heat oil in a wok over a high heat. Add seafood. Stir-fry for 2 minutes.
Add oyster mushrooms, spring onions and 3 tablespoons reserved marinade.
Stir-fry for 2 minutes longer or until seafood is cooked. Note: In general,
the seafood will cook quickly in the wok.
4 Season to taste with black pepper, add garnish and enjoy!
Tip: To honeycomb squids, you simply make a single cut down the length
of the body and then open it out. Using a sharp knife, cut parallel
lines down the length of the squid, taking care not to cut completely
through the flesh. After this, make more cuts in the opposite direction
to form a diamond pattern - honeycombing made easy!