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Shellfish With Lemon Grass

Authentic.Thai's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Appetizer
Method: 
Simmering
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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