Seafood Sizzler

Ingredients list for Seafood Sizzler

• ½ cup Prawns (medium) shelled and deveined
• ½ cup Squids chopped
• ½ cup Fish chopped
• 2 cups Basmati rice cooked
• 6 tablespoons Butter
• 5 teaspoons Garlic chopped
• 5 tablespoons Onions chopped
• 2½ teaspoons Red chilli flakes
• to taste Black pepper powder
• to taste Salt
• ½ medium Carrot blanched and cut into strips
• 4 French beans blanched and diagonally sliced
• 2 tablespoons Green peas blanched
• 7-8 Broccoli florets, blanched
• 2 teaspoons Mixed herbs dried
• 3-4 Cabbage leaves
• 1 tablespoon Red chilli sauce
• 1 tablespoon Tomato ketchup
• 2 tablespoons Vegetable stock
• ½ tablespoon Fresh coriander chopped
• to serve French fries

Method

1. Keep the sizzler plate on heat and let it be there till you finish cooking everything that is to go on it.
2. Heat 1 tablespoon butter in a non-stick wok, add 1 teaspoon chopped garlic and sauté for 30 seconds.
3. Add 1 tablespoon chopped onions and½ teaspoon red chilli flakes, mix well and sauté for 30 seconds. Add rice, a little pepper powder and salt, and toss. Sprinkle some water, mix, cover and cook for a minute. Transfer into a bowl and set aside.
4. Heat 1 tablespoon butter in the same wok. Add carrot, French beans, green peas, broccoli, salt and pepper powder and toss. Transfer into another bowl.
5. Heat 1 tablespoon butter in the same non-stick wok. Add 1 tablespoon chopped onion,1 teaspoon chopped garlic, ½ teaspoon dried herbs, ½ teaspoon red chilli flakes and prawns and toss on high heat. Transfer onto a plate.
6. Heat 1 tablespoon butter in the same non-stick wok. Add 1 tablespoon chopped onion,1 teaspoon chopped garlic, ½ teaspoon red chilli flakes, ½ teaspoon dried herbs, squids, salt and pepper powder, toss to mix and cook till the squids are done. Transfer onto another plate.
7. Heat 1 tablespoon butter in the same non-stick pan. Add 1 teaspoon chopped garlic, 1 tablespoon chopped onion, ½ teaspoon red chilli flakes, ½ teaspoon dried herbs, fish, salt and pepper powder, toss to mix and cook till fully done.
8. Arrange the cabbage leaves on the hot sizzler plate.
9. While the fish is cooking it will leave out some juice. Drain the fish pieces onto a plate and reserve the juice in a small bowl.
10. To prepare sauce, heat the remaining butter in the same non-stick wok. Add remaining garlic, remaining onion, remaining dried herbs and remaining chilli flakes and sauté for a minute. Add red chilli sauce, tomato ketchup, reserved fish stock and vegetable stock, mix and bring to a boil. Add coriander leaves and mix.
11. Put the rice on one side of the sizzler plate. Put vegetables, prawns, squids, fish and French fries on the other side. Pour the sauce all over, place the sizzler plate on a wooden base and serve immediately.

Nutrition Info