Spicy Shrimp And Scallops With Cellophane Noodles

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil - plus more
		For frying
2 tablespoons	30ml	Minced fresh gingerroot
4 teaspoons	20ml	Minced garlic
1 tablespoon	15ml	Sri Racha (red pepper sauce)
1/2 cup	73g / 2.6oz	Diced red bell peppers
1/2 cup	118ml	Thinly-sliced yellow bell peppers
1 cup	237ml	Shredded bok choy
1/4 cup	59ml	Rice wine
8 oz	227g	Peeled de-veined small raw shrimp
8 oz	227g	Small bay scallops
2 tablespoons	30ml	Soy sauce
1/4 cup	15g / 0.5oz	Minced green onions
1 oz	28g	Bean thread cellophane noodles

Recipe Instructions

Preheat the fryer to 360 degrees.

In a wok or large skillet, heat the oil over high heat. Add the ginger, garlic, and Sri Racha, and cook, stirring, for 30 seconds. Add the bell peppers, bok choy, and rice wine and cook for 1 minute.

Add the shrimp, scallops, and soy sauce, and cook until the shrimp are pink and just cooked through, about 2 minutes. Add the green onions and cook for 30 seconds. Remove from the heat and transfer to a serving bowl.

Meanwhile, heat vegetable oil in a hot fryer, add the cellophane noodles, and fry quickly until puffed and golden. Remove from the oil and drain on paper towels. Top the seafood mixture with the noodles and serve immediately.

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E34) - from the TV FOOD - NETWORK

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