- ½ cup coconut milk
- 1 Tablespoon Almond Sauce (+ to taste)
- 2 teaspoons fish sauce
- pea pod
- zucchini (steamed)
- Add coconut milk to wok with almond sauce and fish sauce.
- Add seafood, veggies.
- Serve on rice donut with steamed zucchini. Garnish with cilantro.
2 thoughts on “Pan-Asian Shrimp and Scallops with Almond Sauce”
Made this this weekend and enjoyed it a lot. It’s sweet and a cup of coconut milk per serving, unless you’ve got a lot of rice to soak it up, seems like a lot. I also definitely used a lot more of the Almond Sauce than this called for (there’s clearly a reason the instructions say “1+”). The scallops were also perfect in this dish – I did skillet them slightly beforehand.
Re-review of this early entered recipe indicates that the volume of coconut milk in the original post was probably doubled, hence my note above. Now fixed.