Scallops Shrimp and Squid with Basil and Chilies

by the Editors of Publications International, Ltd.

Browse the article Scallops Shrimp and Squid with Basil and Chilies

Scallops, Shrimp and Squid with Basil and Chilies Photo
Scallops, Shrimp and Squid with Basil and Chilies
Yield: Makes 4 servings
See Cooking Videos
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