Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, stir-fried scallops with lemongrass and chili. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Stir-fried Scallops with Lemongrass and Chili is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Stir-fried Scallops with Lemongrass and Chili is something that I have loved my entire life.
Salmon, Shrimp, scallop vegetable coconut lemongrass Stir Fry Ingredients Coconut milks (sweet) Coconuts Leek, zucchini French Shallots celery carrots Curry. How to make the Chili Paste Dried Nuevo Chili Pepper or dried mexican peppers Soak in warm water. Remove the seeds if any and chop it up till paste like.
To get started with this recipe, we have to prepare a few ingredients. You can have stir-fried scallops with lemongrass and chili using 8 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Stir-fried Scallops with Lemongrass and Chili:
- Make ready 300 g washed scallops
- Make ready 8 cloves garlic
- Prepare 3 stalks lemongrass (cut about 10 cm from root)
- Make ready 2 teaspoons cooking oil
- Make ready 1 teaspoon seasoning powder+1/2 teaspoon salt
- Prepare 1/2 teaspoon annatto oil (can be replaced by 1/2 teaspoon curry powder)
- Get 1 teaspoon sugar
- Get 1 cayenne pepper (cow-horn pepper)+ some bird's eye chilies
We've made it twice and so far it's a hit, with even the young kids eating it. Stir-fried choice of meat with roasted chili paste, coconut milk, lemongrass, jalapeno, bell pepper and green onion. Prawns, calamari, mussels, scallops and crab claws with sweet basil, chili sauce, onions, garlic and bell pepper on fired cast iron, served with a side. Combination of shrimp, scallops, squid, and mussels stir-fried with fresh wide rice noodles, bell peppers and string beans in a roasted chili sauce.
Instructions to make Stir-fried Scallops with Lemongrass and Chili:
- Garlic, peeled, crushed and finely chopped.
- Scallop meat, washed. Take 1/4 of the chopped garlic, 1/3 teaspoon of seasoning powder to season the scallops in about 5 minutes. Heat 1 teaspoon of cooking oil in a wok over high heat, when it's really hot, pour scallop meat into the wok, quickly toss in 1 minute. Turn off the heat, pour scallop meat into a strainer to drain the liquid from it. (Because scallops in Vietnam often exude so much liquid when stir-fried, if we stir-fry them until dried up, the scallops will be chewy. If the scallops at your place are bigger, more delicious and contain less liquid, you can skip this step). You just need to rinse the scallops well then pat them dry.
- Peel off any old outer leaf of lemongrass, rinse well and thinly slice. Then finely chop (but not into a smooth texture)
- Chili. Cut lengthwise from stem to end, de-seed, julienne and finely chop. If you love pungency, add some bird's eye chilies, this cayenne pepper is not strong enough for you. (Make sure to wear gloves when doing this step if you are not used to processing chili)
- Put the wok on the stove, add one teaspoon of cooking oil. When the oil is hot, add chopped lemongrass and stir evenly in 2 minutes. When the lemongrass turns yellow and fragrant, add chopped chili and toss. Turn off the heat, remove the lemongrass and chili quickly, if not the lemongrass can be burnt because of the heat from the cooking oil. ( Some, after finely chopping lemongrass and chili, use half of this mixture to coat the scallops and the other half is used for stir-frying until fragrant then finally stir-fry with scallops. I don't follow that way as when eating, I feel that the lemongrass is not evenly distributed, the one used for seasoning the scallops is not crunchy but annoyingly rough. Therefore I fry both lemongrass and chili until fragrant then I use them to coat the scallops.)
- Continue with the scallop meat. ( The same for both drained scallops and patted dry ones from now on). Season scallop meat with the remaining seasoning powder, 1 teaspoon of sugar, 1/5 teaspoon of salt, annatto oil (can be replaced by curry powder just to color the scallop meat), all the fragrant fried lemongrass and chili, toss well and set aside to marinate from 5-10 minutes.
- Put the wok on the stove again with the remaining cooking oil from the lemongrass and chili stir-frying step (can add some more if not sufficient). When the oil is hot, add the remaining garlic to fry until yellow then pour all the coated scallop meat into the wok, stir-fry over medium heat in about 5 minutes. When scallop meat turns firm, use high heat and stir then finish when the liquid in the wok dries up. (The time for this step is from 7-10 minutes, scallop meat will be tough if stir-fried longer)
- This dish can pair well with salt, pepper and lime or salt, green pepper dipping sauce.
Thai street stir-fried rice with fresh sweet basil, bell peppers, chopped fresh chilis and garlic in our chef's seasoning. Thai Roasted Chili Paste is sweet and spicy and a little tangy. Made with dried chilies, tamarind juice, garlic, shallots, fish sauce, dried shrimp, sugar and salt, this is one of those The first time I made this Stir-Fry Shrimp with Thai Roasted Chili Paste, I couldn't believe how quick and easy it was to prepare. This is incredibly easy, somewhere between a stir-fry and a sauté, with just enough sauce to coat the pieces of chicken. Mince the rest—the softer part of the lemongrass—as finely as you can.
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