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.
