Stir-fried Scallops with Lemongrass and Chili
Stir-fried Scallops with Lemongrass and Chili

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, stir-fried scallops with lemongrass and chili. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Stir-fried Scallops with Lemongrass and Chili is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Stir-fried Scallops with Lemongrass and Chili is something that I’ve loved my whole life.

Continue with the scallop meat. ( The same for both drained scallops and patted dry ones from now on). This is a simple, elegant stir-fry, perfect for entertaining. Scallops have a delicate flavor that is complemented by strong seasonings; in this recipe chili bean sauce, ginger, and garlic bring that flavor to life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook stir-fried scallops with lemongrass and chili using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Stir-fried Scallops with Lemongrass and Chili:
  1. Make ready 300 g washed scallops
  2. Get 8 cloves garlic
  3. Prepare 3 stalks lemongrass (cut about 10 cm from root)
  4. Prepare 2 teaspoons cooking oil
  5. Make ready 1 teaspoon seasoning powder+1/2 teaspoon salt
  6. Make ready 1/2 teaspoon annatto oil (can be replaced by 1/2 teaspoon curry powder)
  7. Get 1 teaspoon sugar
  8. Get 1 cayenne pepper (cow-horn pepper)+ some bird's eye chilies

Minced fish cooked with lemongrass, garlic, onion, topped with cilantro. Thin rice noodle stir fried with curry spices and mixed vegetables. Sea scallops stir fried with string beans in a garlic chili sauce. Rinse the scallops under cold water, removing the muscle and any visible bits of shell or grit, and set on paper towels.

Instructions to make Stir-fried Scallops with Lemongrass and Chili:
  1. Garlic, peeled, crushed and finely chopped.
  2. 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.
  3. Peel off any old outer leaf of lemongrass, rinse well and thinly slice. Then finely chop (but not into a smooth texture)
  4. 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)
  5. 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.)
  6. 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.
  7. 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)
  8. This dish can pair well with salt, pepper and lime or salt, green pepper dipping sauce.

With more paper towels, pat the scallops dry. In a small bowl combine the broth, chili bean sauce, soy sauce and cornstarch. Scallops are a great low calorie and low fat choice that are packed with protein for dinner - especially during Lent. Lemongrass is an Authentic Asian Fusion Restaurant located in Hemet, CA. Battered and fried chicken wings wok fried with five-spice seasoning, cabbage, green onions, bell peppers, mushrooms, broccoli and tossed with aromatic garlic, chili puree and Thai chili.

So that’s going to wrap this up for this special food stir-fried scallops with lemongrass and chili recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!