Scallops Shrimp and Squid with Basil and Chilies
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Scallops, Shrimp and Squid with Basil and Chilies
YIELD Makes 4 servings
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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:
- 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.
- 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.
- 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.
- 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.
- 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