Saturday, May 12, 2012

Chili and Basil Scallops

This recipe is a winner for weeknight dinners. It's quick and easy, but packs a lot of flavour.

One year ago: Egg Drop Soup (my go-to soup when I'm feeling under the weather)
Two years ago: Rosemary Popovers

Chili and Basil Scallops (from Mighty Spice)

2 tbsp vegetable oil
4 garlic cloves, finely chopped
2 red chilies, finely chopped
1 red onion, thinly sliced
500g scallops
1 tbsp light soy sauce
1 tbsp fish sauce
1/4 tsp sugar
1/2 tsp pepper
2 large handfuls basil leaves, roughly chopped

1. Heat oil in a large wok over high heat. Add garlic and red chilies and stir fry 30 seconds or until fragrant.
2. Add onion and stir-fry 1 minute.
3. Add scallops and stir-fry 1 - 2 minutes longer or until they start to turn golden.
4. Add soy sauce, fish sauce, sugar, and black pepper. Stir-fry until scallops are cooked through.
5. Stir in basil and serve.

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