Vietnamese Stir-Fried Scallops
A recipe from Ricardo
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INGREDIENTS
NutritionCoconut sauce
- 1cup coconut milk
- 1⁄4cup lime juice
- 2tablespoons fish sauce
- 2tablespoons soy sauce
- 1teaspoon sugar
- 1⁄2teaspoon chili paste (to taste)
Stir-fry
- 6ounces rice vermicelli
- 1 1⁄2lbs medium scallops
- 1⁄4cup peanut oil
- 4
- 2
- 1
- 1tablespoon toasted sesame oil
- 1⁄2cup roasted peanuts
- 1⁄4cup cilantro
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DIRECTIONS
- Coconut sauce: In a bowl, whisk together all the ingredients. Set aside.
- Stir-fry: In a large bowl, pour boiling water over the vermicelli and soak for about 5 minutes. Rinse with cold water and drain well. Set aside.
- Pat the scallops dry with paper towels.
- Heat half the peanut oil in a wok over high heat. Brown half the scallops, about 1 minute per side. Season with salt and set aside. Repeat with the remaining oil and scallops. Set aside.
- In the same wok over medium-high heat, stir-fry the onions, carrots and garlic in the sesame oil, 3 to 4 minutes. Add the coconut sauce. Bring to a boil and reduce until the sauce thickens, 2 to 3 minutes. Add the scallops and cook just long enough to heat through.
- Serve on the vermicelli. Garnish with green onions, peanuts and cilantro.
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