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Thai asparagus with scallops

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Ingredients for 2 servings:

  • 60 ml vegetable oil
  • 1 bunch of asparagus, Thai
  • 4 garlic cloves
  • 2 shallots
  • 500 g scallop(s), cleaned
  • 2 tbsp fish sauce
  • 1 tsp black pepper
  • 150 ml coconut milk
  • some coriander leaves for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the asparagus into approximately 5 cm long pieces. Peel and finely chop the garlic. Peel the shallots and slice them into very thin rings. Heat half the oil in a wok and stir-fry the asparagus for about 2 minutes. Then remove and set aside. In the remaining oil, sauté the garlic and shallots until fragrant. Add the scallops and stir-fry for about 1 to 2 minutes. Return the asparagus to the wok. Add the fish sauce, black pepper, and coconut milk and stir-fry for another 3 to 4 minutes. Serve garnished with cilantro. Serve with rice. Tip: This dish also works well with shrimp or firm-fleshed fish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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