Spicy Shrimp And Scallops With Cellophane Noodles Recipe - Cooking Index
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 |
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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