Only marinate for 10 minutes, any longer will cause the limejuice to “cook” the raw scallops and the flesh will become mushy when cooked. This recipe can also be made with peeled and deveined jumbo prawns or a filet of fish, such as black bass or red snapper.
Makes: 4 servings
Marinade 2 tablespoons fresh lime juice 1 teaspoon grated lime zest 1-tablespoon fish sauce 1 teaspoon grated ginger
1 1/2 pounds sea scallops
2 tablespoons vegetable oil
1/4 cup sweet chili sauce 2 tablespoons chicken broth 2 teaspoons fish sauce
Hot steamed rice 1/4 cup coarsely chopped cilantro
Photo courtesy of Geoffrey Nilsen. Adapted from Quick & Easy by Martin Yan (Chronicle Books). Copyright © Yan Can Cook Group, 2005.
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