Scallops, Shrimp and Squid with Basil and Chilies
Makes 4 servings
|8||ounces cleaned squid (body tubes, tentacles, or a combination)|
|8||to 12 ounces medium raw shrimp, peeled|
|2||tablespoons oyster sauce|
|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|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- 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.
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