Thai Asparagus with Scallops
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 60 ml vegetable oil
- 1 bunch asparagus, Thai
- 4 clove (s) garlic
- 2 shallot (s)
- 500 g scallop (s), cleaned
- 2 tablespoon fish sauce
- 1 teaspoon black pepper
- 150 ml coconut milk
- some coriander green for garnish
Print Recipe
Pin Recipe Instructions
- Cut the asparagus into pieces approx. 5 cm long. Peel and finely chop the garlic. Peel the shallots and cut them into very thin rings.
- Heat half of the oil in a wok and stir-fry the asparagus for about 2 minutes. Then take it out and set it aside.
- Fry the garlic and shallots in the remaining oil until they are fragrant. Add the scallops and stir-fry for about 1 to 2 minutes.
- Put the asparagus back in the wok. Add the fish sauce, black pepper and coconut milk and fry for another 3 to 4 minutes. Serve garnished with coriander leaves.
- Serve with rice.
- Tip: This dish can also be made very well with shrimp or firm fish.
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