Recipe by Hey Jude
This is a breeze to cook once you've got all the ingredients ready and it's delicious as well. I found this in the Chicago Tribune but it's originally from "The Simple art of Vietnames Cooking."
Top Review by Latchy
Fantastic flavour this recipe is great I just loved it. I used 1 teaspoon chili flakes and if you don't like hot I would cut down. I actually served this with fresh rice noodles and I put a squeeze of lime juice over the top. This will be a favourite for me.
- 2 tablespoons vegetable oil
- 6 cloves garlic, pounded to a paste
- 1 inch ginger, minced
- 1⁄2 lb peeled deveined medium shrimp
- 1⁄2 lb sea scallops
- 1⁄2 lb flounder or 1⁄2 lb sole, cut into 2 inch pieces
- 1 tablespoon sugar
- 1⁄4 cup fish sauce (nuoc mam)
- 1⁄2-1 teaspoon dried chili pepper flakes
- 1 large ripe tomatoes, halved,seeded,diced
- 2 large green onions, thinly sliced
- 1⁄4 cup chopped cilantro
- hot cooked rice
Directions See How It's Made
- Heat the oil in a large skillet or wok over high heat; add the garlic and ginger and stir-fry for 30 seconds Add the shrimp, scallops and flounder in an even layer and cook, turning once, until just done, about 2 minutes; remove the seafood to a plate.
- Return the skillet to the fire; add sugar, fish sauce and chili flakes and boil until slightly reduced, about 2 minutes Stir in tomato and green onions; cook 1 minute.
- Gently return seafood with any juices to the pan; cook until heated through, about 30 seconds.
- Transfer to a platter, sprinkle with cilantro and serve with rice.