Shellfish with Lemon Grass
|Shallots||5 , chopped (Red / Golden)|
|Lemon grass stalks/2 teaspoons dried lemon grass, soaked in hot water until soft||4 , bruised and cut into 1 1/4 inch pieces|
|Fresh ginger||2 Inch, shredded|
|Fresh red chilies||3 , seeded and chopped|
|Kaffir lime leaves||8 , torn into pieces|
|Mussels||1 1⁄2 Pound, scrubbed and beards removed (750 Grams)|
|Scallops in shells||12 , cleaned|
|Lime juice||1 Tablespoon|
|Thai fish sauce||1 Tablespoon (Nam Pla)|
|Fresh basil leaves||3 Tablespoon|
|Garlic||3 Clove (15 gm), chopped|
|Water||2 Fluid Ounce (60 Milliliter / 1/4 Cup)|
1. Place shallots, lemon grass, garlic, ginger, chillies and lime leaves in a small bowl and mix to combine.
2. Place mussels in a wok and sprinkle over half the shallot mixture. Pour in water, cover and cook over a high heat for 5 minutes.
3. Add scallops, remaining shallot mixture, lime juice, fish sauce and basil and toss to combine. Cover and cook for 4-5 minutes or until mussels and scallops are cooked. Discard any mussels that do not open after 5 minutes.