Entree: Antarctica – Northern Culinary Region – Antarctic Krill Stir-Fry (Quick stir-fried Antarctic krill with vegetables in a savory Asian-style sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) Antarctic krill, cleaned and thawed
- 4 cloves garlic, minced
- 1 tbsp (15 ml) grated fresh ginger
- 4 scallions, sliced
- 1 small red bell pepper, thinly sliced, approx. 6 oz (170 g)
- 1 medium carrot, julienned, approx. 3 oz (85 g)
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) sugar
- 1/4 tsp (0.5 g) ground white pepper
- 1 tbsp (8 g) cornstarch
- 2 tbsp (30 ml) water
- 1/2 tsp (2.5 ml) toasted sesame oil
- 4 cups (about 800 g) cooked steamed rice, to serve

Instructions

1. Pat the thawed krill dry with paper towels and toss with 1/2 tbsp (4 g) cornstarch and a pinch of salt; set aside.
2. Whisk together soy sauce, oyster sauce, sugar, remaining 1/2 tbsp (4 g) cornstarch, and 2 tbsp (30 ml) water to make a thin sauce; set aside.
3. Heat a large wok or heavy skillet over high heat until very hot, then add vegetable oil and swirl to coat.
4. Add garlic and ginger and stir-fry 15–20 seconds until fragrant but not browned.
5. Add bell pepper and carrot and stir-fry 1–2 minutes until vegetables are bright and just tender-crisp.
6. Push vegetables up the sides of the wok, add the krill in a single layer, and stir-fry 1–2 minutes until the krill just turn opaque.
7. Pour in the prepared sauce, toss everything together for 30–60 seconds until the sauce thickens and coats the krill and vegetables.
8. Stir in scallions and sesame oil, adjust seasoning with white pepper and a pinch of salt if needed, then remove from heat.
9. Serve immediately over steamed rice.