Scallops Shrimp and Squid with Basil and Chilies
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Scallops Shrimp and Squid with Basil and Chilies." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/scallops-shrimp-and-squid-with-basil-and-chilies-recipe.htm> 08 July 2008.
Scallops, Shrimp and Squid with Basil and Chilies
Yield: Makes 4 servings
Ingredients:
8
ounces cleaned squid (body tubes, tentacles, or a combination)
8
ounces scallops
8
to 12 ounces medium raw shrimp, peeled
1/4
cup water
2
tablespoons oyster sauce
1
teaspoon cornstarch
1
tablespoon vegetable oil
6
to 8 jalapeño peppers,* seeded and thinly sliced
6
cloves garlic, minced
1/2
cup roasted peanuts, salted or unsalted
2
green onions, thinly sliced
1/2
cup slivered fresh basil leaves
Hot cooked rice
Preparation:
1.
Rinse squid; cut body tubes crosswise into 1/3-inch rings. Rinse and drain scallops. Slice large scallops crosswise into halves. Combine water, oyster sauce and cornstarch in small bowl; set aside.
2.
To cook seafood, bring 4 cups water to a boil in medium saucepan over high heat. Add shrimp; reduce heat to medium. Cook 2 to 3 minutes or until shrimp turn pink and opaque. Remove with slotted spoon to colander.
3.
Return water to a boil. Add squid; reduce heat to medium. Cook rings and fins 1 minute; cook tentacles 4 minutes. Remove to colander. Return water to a boil. Add scallops; reduce heat to medium. Cook 3 to 4 minutes or until opaque. Remove to colander.
4.
Heat oil in wok or large skillet over medium-high heat. Add jalapeño peppers; cook and stir 3 minutes. Add garlic; cook and stir 2 minutes or until garlic is fragrant and peppers are tender.
5.
Stir cornstarch mixture; add to wok. Cook and stir until bubbly. Add seafood, peanuts and green onions; cook and stir 2 to 3 minutes or until heated through. Stir in basil. Serve with rice.
This recipe appears in: Thai