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Recipe: Krum Cha Kroeung Scallops With Sugar
Similar Categories: Krum, Cha, Kroeung, Scallops, Sugar
1/4 cup peanut or vegetable oil
400 g fresh scallops -- dried with paper
towel
3 cloves garlic -- very finely chopped
(3 to 4)
2 stems fresh lemon grass -- soft inside part of
bottom 10 cm only very finely slice
1 medium red or brown onion halved lengthways
thinly sliced
300 g sugar snap or snow peas tips -- tails and strings
removed
2 tablespoons fish sauce
1 tablespoon lime or lemon juice
1 tablespoon sugar
1/4 teaspoon freshly ground black pepper
1 RECIPE VARIATION
Prawns instead of scallops. Peel and -- and stir fry over a high heat for 2 minutes, inplace of scallops.
devein 600g medium raw prawns
SUBSTITUTES
Replace fresh lemon grass with 2
tablespoons crushed lemon grass rinsed
and drained.
Heat a work or large frying pan for 30 seconds, then add 1 1/2 tablespoons oil. When very hot, add the scallops and stir fry over a high heat for 1 minute. Remove the scallops and set aside in a bowl. Add the remaining oil to the wok and heat. When very hot, add the garlic and lemon grass, and stir fry for 5 seconds. Add the onion and sugar snap peas, and stir fry over a high heat for 2 minutes. Sprinkle with the fish sauce, lime juice, sugar and pepper, stir fry for 15 seconds. Return the scallops to the wok, along with any juices that may have collected in the bowl. Stir fry for 30 seconds, then transfer to a serving dish and serve immediately.
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