Seafood in a Creamy Sauce
by Editorial Staff
Shrimp and scallops cooked in an Asian style in a creamy sauce.
Ingredients
- Scallop – 3 pcs.
- Shrimps 16/20 – 4 pcs.
- Tom yam paste – 2 teaspoon
- Cream 33% – 70 ml
- Coconut flakes – 2-3 teaspoon
- Green beans – 30 g
- Fish sauce – to taste
- Rice wine – 30 g
- Romano lettuce leaf – 1 pc.
Directions
- We clean the shrimp, remove the intestines.
- I’ll tell you about cream and coconut flakes. You can, of course, use coconut cream or coconut milk. BUT! This is provided if you already have an open jar. If not, then there is no point in running around the markets in search of this product, then to open a 400-gram can, take 70 ml from there, and then throw it away with mold after 5 days. I take coconut flakes, additionally chop it with a knife, put it in a jar of cream, and leave it overnight. I really like the result. The cream takes on a bright coconut flavor.
- So, heat the wok, pour in vegetable oil and a little sesame oil. Fry finely chopped onion and garlic for 10 seconds.
- Add shrimp and scallops, fry, stirring occasionally, for 30 seconds.
- Add beans, pasta tom yam, cook, stirring occasionally, for 1 minute.
- Pour in the wine, evaporate, pour in the cream, reduce heat.
- Add fish sauce instead of salt.
Enjoy your meal!
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