Entree: Antarctica – Southern Culinary Region – Krill Stir-Fry (Stir-fried Antarctic krill with crisp vegetables in a savory sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 1 lb (450 g) cleaned Antarctic krill, thawed if frozen
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) toasted sesame oil
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, julienned
- 1 small carrot, thinly sliced, approx. 4 oz (115 g)
- 1 red bell pepper, sliced, approx. 6 oz (170 g)
- 4 oz (115 g) snow peas or sugar snap peas
- 3 green onions, sliced, white and green parts separated
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (5 g) granulated sugar
- 1/4 tsp (1 g) crushed red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1 tbsp (15 g) unsalted butter (optional, for finish)
- 1 tbsp (15 ml) toasted sesame seeds for garnish
- Lemon or lime wedges for serving

Instructions

1. Pat the krill dry with paper towels and season lightly with salt and pepper.
2. In a small bowl, whisk together soy sauce, rice vinegar, and sugar; set the sauce aside.
3. Heat a wok or large heavy skillet over high heat until very hot. Add vegetable oil and swirl to coat.
4. Add garlic, ginger, and the white parts of the green onions; stir-fry 20–30 seconds until aromatic but not burned.
5. Add carrot and bell pepper and stir-fry 1–2 minutes until they begin to soften; add snow peas and stir 30–45 seconds.
6. Push vegetables to the side of the wok, add sesame oil, then add the krill in a single layer; cook undisturbed 30–60 seconds, then stir-fry 1–2 minutes until krill turn opaque and are just cooked through.
7. Pour the prepared sauce over the krill and vegetables, toss to coat, and stir-fry 30–60 seconds more. Adjust seasoning with salt, pepper, and crushed red pepper flakes if using.
8. Remove from heat and, if desired, stir in butter for a glossy finish. Garnish with green onion greens and toasted sesame seeds. Serve immediately with lemon or lime wedges.