Seafood With Ginger, Tomato And Chilies
|Garlic||6 Clove (30 gm), pounded in mortar to a paste|
|Ginger root||1 Inch, peeled, chopped (1 Piece)|
|Medium shrimp||1⁄2 Pound, deveined|
|Sea scallops||1⁄2 Pound|
|Flounder fillets/Sole fillets||1⁄2 Pound, cut into 2 inch pieces|
|Fish sauce||1⁄4 Cup (4 tbs) (Bottled, Nuoc Mam)|
|Dried red chili flakes||1 Teaspoon (Adjust Quantity As Per Taste)|
|Tomato||1 Large, seeds removed, chopped|
|Scallions||2 Large, thinly sliced|
|Chopped coriander||1⁄4 Cup (4 tbs)|
Heat oil over high heat in large skillet or wok.
Add garlic and ginger.
Stir-fry for 30 seconds.
Arrange shrimp, scallops and flounder evenly in wok.
Cook for 2 minutes or just until seafood tests done, turning once.
Remove seafood to platter.
Add sugar, fish sauce and chili flakes to wok.
Cook for 2 minutes or until slightly thickened, stirring constantly.
Stir in tomato and scallions.
Stir-fry for 1 minute.
Return seafood and any accumulated juices to wok; mix well.
Stir-fry for 30 seconds or until heated through.
Spoon onto platter; sprinkle with coriander.
Serve with hot cooked rice.