Citrus Shrimp and Scallops

Citrus Shrimp and Scallops

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Course: Main Course
Cuisine: Five Spice
Year: 2006
Servings: 1 serving

Ingredients

  • 1 fork ginger
  • handful onions (and sliced peppers)
  • scallops
  • shrimp
  • 1 Tablespoon fish sauce
  • 1 Tablespoon sugar
  • pinch basil
  • pinch lemongrass
  • 2 Tablespoons Citrus Mix (see below)
  • ¼ cup coconut milk
  • 1 round Triple Sec
  • zucchini (steamed)

Instructions

  • Oil in wok. Add ginger, onions, peppers.
  • Add shrimp and scallops.
  • Add fish sauce, sugar, basil, and lemongrass.
  • Add Citrus Mix, coconut milk, and Tripel Sec.
  • Plate on rice donut with steamed zucchini. Garnish with julies and basil or cilantro.

Citrus Mix

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Course: Sauce
Cuisine: Five Spice, Vegan, Vegetarian
Year: 2006

Ingredients

  • 18 Thai Bird chilies
  • ¾ cup coriander (whole)
  • cup white pepper (whole)
  • ¼ teaspoon star anise
  • 12 cups onion (sliced)
  • 1 fork garlic
  • 3 teaspoons turmeric
  • 3 teaspoons galangal (fresh, processed)
  • 4 Keffir leaves (large)
  • 1 teaspoon lemongrass (finely ground)
  • teaspoon orange peel powder
  • soybean oil

Instructions

  • Roast chilies, coriander, white pepper, and anise on dry saute pan. Cool and process into fine powder.
  • In a hot wok, cook onions and garlic until lightly browned and softened. Cool and add process spices above to all remaining ingredients.
  • Process and emulsify with oil.

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