Cooking Index - Cooking Recipes & IdeasSpicy Shrimp And Scallops With Cellophane Noodles Recipe - Cooking Index

Spicy Shrimp And Scallops With Cellophane Noodles

Type: Fish, Shellfish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlVegetable oil - plus more
  For frying
2 tablespoons 30mlMinced fresh gingerroot
4 teaspoons 20mlMinced garlic
1 tablespoon 15mlSri Racha (red pepper sauce)
1/2 cup 73g / 2.6ozDiced red bell peppers
1/2 cup 118mlThinly-sliced yellow bell peppers
1 cup 237mlShredded bok choy
1/4 cup 59mlRice wine
8 oz 227gPeeled de-veined small raw shrimp
8 oz 227gSmall bay scallops
2 tablespoons 30mlSoy sauce
1/4 cup 15g / 0.5ozMinced green onions
1 oz 28gBean 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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