Sach trey samoth char swai chei.
( Stir-fry scallop and green mango.)
Succulent scallop stir-fry with mango, tomato, and light vinaigrette sauce is very tasty.
- Ingredients :
- ½ Cup water
- 1 Tablespoon white vinegar
- ½ Tablespoon cornstarch
- 1 Tablespoon sugar
- ½ Teaspoon cayenne or paprika pepper(option)
- 1 Tablespoons fish sauce
- ¼ Teaspoon salt
- ¼ Teaspoon black pepper
- 1 lb Scallop, rinsed under cold water to remove sand residue, drained
- 2 Tablespoons vegetable oil
- 2 Cloves garlic, minced
- 1 Yellow onion, sliced
- 1 Green mango, julienne
- 1 Tomato, sliced
- A handful of Asian celery, cut 2 inches in length
- Procedures :
In a small bowl, mix water with vinegar, cornstarch, sugar, red pepper and fish sauce together, set a side.
Sprinkles salt and black pepper on scallop, set a side.
Pre-heat a wok or skillet with high temperature.
When it hot add oil and scallop, pan fried scallop till both sides lightly brown, removes scallop from skillet and set it a side. Do not over cook scallop.
Add garlic, onion, mango and tomato in the same skillet, stirs well.
Seasoning with prepared mix sauce, stirs till sauce thicken.
Add cooked scallop and Asian celery, stirs and serve.
Serve hot with rice.
Copyright by Mylinh Nakry.