Fried cornbread with seafood and Sichuan oil

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

Dietary
Vegetarian

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the cornbread

  • 60g/2¼oz unsalted butter, melted
  • 3 free-range eggs
  • 400ml/14fl oz full-fat milk
  • 225g/8oz instant polenta
  • 125g/4½oz strong bread flour
  • 1 tbsp caster sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 200g tin sweetcorn, drained and rinsed

For the dip

  • 100ml/3½fl oz full-fat milk
  • 100ml/3½fl oz double cream
  • 3 free-range eggs, beaten
  • 75g/2¾oz unsalted butter

For the seafood

  • 2 tbsp vegetable oil
  • 3 garlic cloves, minced
  • 1½ tsp minced fresh root ginger
  • 3 raw king prawns, heads removed and butterflied
  • 6 spears Chinese broccoli or equivalent Chinese greens
  • 3 small or medium squid, cleaned and cut into pieces
  • 3 king scallops or 6 queen scallops
  • 1 tbsp chopped fresh coriander
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 3 spring onions, chopped
  • 1 tbsp sesame seeds
  • salt and freshly ground black pepper

For the oil

  • 150ml/5fl oz vegetable oil
  • ½ cinnamon stick
  • 1 star anise
  • 50g/1¾oz Sichuan peppercorns, ground
  • 1 tsp dried chilli flakes
  • 1 garlic clove, sliced

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