Vegetable Seafood Stack

We love Johns Asian-style stack- its clever, colourful and tastes as good as it looks.

The ingredient of Vegetable Seafood Stack

• 120g dried green tea noodles or soba noodles
• 2 tsp soy sauce
• 1 tbsp olive oil
• 1 carrot peeled cut into matchsticks
• 1 2 red capsicum deseeded thinly sliced
• 1 2 green capsicum deseeded thinly sliced
• 1 2 red onion thinly sliced
• 3 4 tsp fish sauce
• 16 scallops without roe
• 8 slices smoked salmon
• 2 x 170g cans crab meat drained
• 1 2 bunch fresh coriander chopped
• 1 small fresh red chilli deseeded coarsely chopped
• 1 tbsp finely grated ginger
• 1 garlic clove coarsely chopped
• 1 tbsp fresh lime juice
• 2 tbsp olive oil

The Instruction of vegetable seafood stack

• to make the dressing place the coriander chilli ginger garlic and lime juice in the bowl of a food processor and process until finely chopped transfer to a bowl stir in the oil cover and place in fridge for 2 hours to develop the flavours
• cook the noodles following packet directions or until tender drain and return to pan add the soy sauce and toss until well combined
• heat half the oil in a frying pan over medium heat add the carrot combined capsicum and onion and cook stirring for 4 minutes or until the carrot softens stir in the fish sauce transfer to a plate
• heat 1 teaspoon of remaining oil in the pan over high heat add half the scallops and cook for 1 minute each side or until golden transfer to a plate and cover with foil to keep warm repeat with the remaining oil and scallops reheating the pan between batches
• place 1 salmon slice in the centre of 1 serving plate place a clean can with both ends removed on top fill the can with one eighth of the noodles then one eighth of the crab meat and one eighth of the carrot mixture to make a stack use the back of a spoon to press down remove can repeat with remaining salmon noodles crab and vegetable mixture to make 8 stacks
• divide the scallops among the stacks drizzle over the dressing to serve

Nutritions of Vegetable Seafood Stack

fatContent: 166 105 calories
saturatedFatContent: 9 grams fat

carbohydrateContent: 1 grams saturated fat
sugarContent: 5 grams carbohydrates
fibreContent: 2 grams sugar
proteinContent: n a
cholesterolContent: 16 grams protein
sodiumContent: 50 milligrams cholesterol

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