Fruits de Mer Stir Fry

Fruits de Mer Stir Fry

Fruits de Mer Stir Fry makes a simple, appetizing and healthy special occasion or dinner party’s seafood feast for friends and families. Besides shellfish and mussels, this entertaining recipe calls for fresh veggies and rice, making it a wholesome festive meal.

Fruits de Mer Stir Fry


2 Garlic cloves, crushed
2 Green chilies, deseeded and finely chopped
4 Spring onions, trimmed and shredded, to garnish
2 tablespoon Olive oil
2 tablespoon Plum sauce
3 tablespoon Light soy sauce
200 g/7 oz Mangetout, trimmed
200 g/7 oz Baby sweet corn, rinsed
200 g/7 oz Asparagus tips, trimmed and cut in half
450 g/1 lb Mixed fresh shellfish, such as tiger prawns, squid, scallops and mussels
2.5 cm/1 inch Fresh root ginger
Freshly cooked rice, to serve


Prepare the shellfish. Peel the prawns and if necessary remove the thin black veins from the back of the prawns. Lightly rinse the squid rings and clean the scallops if necessary.

Remove and discard any mussels that are open. Scrub and debeard the remaining mussels, removing any barnacles from the shells. Cover the mussels with cold water until required.

Peel the root ginger and either coarsely grate or shred finely with a sharp knife and place into a small bowl. Add the garlic and chilies to the small bowl, pour in the soy sauce and mix well.

Place the mixed shellfish, except the mussels in a bowl and pour over the marinade. Stir, cover and leave for 15 minutes.

Heat a wok until hot, then add the oil and heat until almost smoking. Add the prepared vegetables, stir-fry for 3 minutes, then stir in the plum sauce.

Add the shellfish and the mussels with the marinade and stir-fry for a further 3-4 minutes, or until the fish is cooked. Discard any mussels that have not opened. Garnish with the spring onions and serve immediately with the freshly cooked rice.

Fruits De Mer  photo

This meal can fit easily into any hectic lifestyle, from prep to plate, it will take only 20 minutes – try it out today, we guarantee you’ll love it!

Photo by flappingwings