Name: Vietnamese Stir-Fried Scallops
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 cup (250 ml) coconut milk; 1/4 cup (60 ml) lime juice; 2 tablespoons (30 ml) fish sauce; 2 tablespoons (30 ml) soy sauce; 1 teaspoon (5 ml) sugar; 1/2 teaspoon (2.5 ml) chile paste, or to taste; 6 oz (170 g) rice vermicelli; 1 1/2 lb (675 g) medium scallops; 1/4 cup (60 ml) peanut oil; 4 green onions, white part only, thinly sliced on the diagonal (set aside green parts for garnish); 2 carrots, thinly julienned; 1 clove garlic, chopped; 1 tablespoon (15 ml) toasted sesame oil; 1/2 cup (125 ml) roasted peanuts; 1/4 cup (60 ml) cilantro; Salt

Preparation

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.

Vietnamese Stir-Fried Scallops

Categories

Ingredients

Coconut sauce

Stir-fry

Preparation

Coconut sauce

Stir-fry

Personal Note

To help you with this recipe

RICARDO The Rock 11" Deep Frypan