Stir-fried Scallops with Lemongrass and Chili
Stir-fried Scallops with Lemongrass and Chili

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, stir-fried scallops with lemongrass and chili. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Stir-fried Scallops with Lemongrass and Chili is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Stir-fried Scallops with Lemongrass and Chili is something that I have loved my entire life. They’re nice and they look wonderful.

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To get started with this particular recipe, we have to prepare a few components. You can cook stir-fried scallops with lemongrass and chili using 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Stir-fried Scallops with Lemongrass and Chili:
  1. Make ready washed scallops
  2. Make ready garlic
  3. Take stalks lemongrass (cut about 10 cm from root)
  4. Get cooking oil
  5. Get seasoning powder+1/2 teaspoon salt
  6. Prepare annatto oil (can be replaced by 1/2 teaspoon curry powder)
  7. Make ready sugar
  8. Get cayenne pepper (cow-horn pepper)+ some bird's eye chilies

We've made it twice and so far it's a hit, with even the young kids eating it. Stir-fried choice of meat with roasted chili paste, coconut milk, lemongrass, jalapeno, bell pepper and green onion. Prawns, calamari, mussels, scallops and crab claws with sweet basil, chili sauce, onions, garlic and bell pepper on fired cast iron, served with a side. This Stir Fry Vietnamese Lemongrass Chicken features a fragrant lemongrass and homemade Roasted Chile Paste.

Instructions to make Stir-fried Scallops with Lemongrass and Chili:
  1. Garlic, peeled, crushed and finely chopped.
  2. Scallop meat, washed. Take 1/4 of the chopped garlic, 1/3 teaspoon of seasoning powder to season the scallops in about 5 minutes. Heat 1 teaspoon of cooking oil in a wok over high heat, when it's really hot, pour scallop meat into the wok, quickly toss in 1 minute. Turn off the heat, pour scallop meat into a strainer to drain the liquid from it. (Because scallops in Vietnam often exude so much liquid when stir-fried, if we stir-fry them until dried up, the scallops will be chewy. If the scallops at your place are bigger, more delicious and contain less liquid, you can skip this step). You just need to rinse the scallops well then pat them dry.
  3. Peel off any old outer leaf of lemongrass, rinse well and thinly slice. Then finely chop (but not into a smooth texture)
  4. Chili. Cut lengthwise from stem to end, de-seed, julienne and finely chop. If you love pungency, add some bird's eye chilies, this cayenne pepper is not strong enough for you. (Make sure to wear gloves when doing this step if you are not used to processing chili)
  5. Put the wok on the stove, add one teaspoon of cooking oil. When the oil is hot, add chopped lemongrass and stir evenly in 2 minutes. When the lemongrass turns yellow and fragrant, add chopped chili and toss. Turn off the heat, remove the lemongrass and chili quickly, if not the lemongrass can be burnt because of the heat from the cooking oil. ( Some, after finely chopping lemongrass and chili, use half of this mixture to coat the scallops and the other half is used for stir-frying until fragrant then finally stir-fry with scallops. I don't follow that way as when eating, I feel that the lemongrass is not evenly distributed, the one used for seasoning the scallops is not crunchy but annoyingly rough. Therefore I fry both lemongrass and chili until fragrant then I use them to coat the scallops.)
  6. Continue with the scallop meat. ( The same for both drained scallops and patted dry ones from now on). Season scallop meat with the remaining seasoning powder, 1 teaspoon of sugar, 1/5 teaspoon of salt, annatto oil (can be replaced by curry powder just to color the scallop meat), all the fragrant fried lemongrass and chili, toss well and set aside to marinate from 5-10 minutes.
  7. Put the wok on the stove again with the remaining cooking oil from the lemongrass and chili stir-frying step (can add some more if not sufficient). When the oil is hot, add the remaining garlic to fry until yellow then pour all the coated scallop meat into the wok, stir-fry over medium heat in about 5 minutes. When scallop meat turns firm, use high heat and stir then finish when the liquid in the wok dries up. (The time for this step is from 7-10 minutes, scallop meat will be tough if stir-fried longer)
  8. This dish can pair well with salt, pepper and lime or salt, green pepper dipping sauce.

Stir-Fry Shrimp with Thai Roasted Chili Paste Recipe Video. Anything Asian but I LOVE Red Curry and this lemongrass stirfry sounds amazing. Fried Boiled Egg with Tamarind Sauce. Same Series: Pan fried scallops with lime and chili. Garlic Sauce Stir fried with chopped garlic.

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