Wednesday, November 22, 2017

Eating shellfish like prawns and scallops once a week can protect your brain against age-related memory loss and other cognitive problems, thanks to their high levels of omega 3 fatty acids and low levels of toxic compounds such as mercury. Research published in the journal Neurology found that subjects who ate seafood less than once a week suffered faster and greater mental decline that those who shelled out weekly. Both prawns and scallops contain around 200 milligrams of omega 3 per 85g serving, while containing little neurotoxins like mercury, which can accumulate in fish such as tuna that are higher up the food chain. Try this shellfish stir-fry to keep your brain sharp.

Prawn Stir-Fry Recipe

Prawns and scallops are an excellent addition to any manly diet. Not only are they packed with both flavour and muscle-building protein, they can also be prepared quickly and easily for an impressive healthy meal. Just follow this recipe, provided by chef Karol Gladki.

Ingredients

  • 1tbsp olive oil
  • 100g raw prawns, peeled
  • 100g queen scallops
  • 2 pak choi, cut into quarters
  • 1 chilli, chopped
  • 1tbsp chopped ginger
  • Handful of chopped coriander leaves
  • 1tbsp low-sodium soy sauce (optional)
  • Juice of 1 lemon (optional)

To make

  • Heat the olive oil in a wok on a high heat.
  • Add the prawns and scallops to the wok and cook for three minutes, stirring occasionally.
  • Add the pak choi, chilli, ginger and coriander and cook for a further three minutes.
  • Serve, garnishing with your choice of soy sauce, lemon juice or just a little salt and black pepper.