| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Seafood |
Thai |
Newspaper |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Scallops; or you can use a mixture of crab, shrimp, squid, or mussels |
| 3 |
c |
Coconut milk |
| 2 |
|
Stalks lemon grass; sliced thin |
| 5 |
|
Shallots; crushed |
| 2 |
tb |
Kaffir lime leaves; finely shredded |
| 3 |
tb |
Fish sauce; Thai |
| 1 |
ts |
Palm sugar |
| 1 |
ts |
Lime juice |
| 2 |
tb |
Tamarind sauce |
| 7 |
|
Serrano peppers w/seeds; minced |
|
|
Cilantro leaves; for garnish |
|
|
Serrano pepper shredds; for garnish |
INSTRUCTIONS
Bring 1 cup of coconut milk to nearly boiling in a wok. Add lemon grass,
shallots & lime leaves, stir. Add fish sauce, palm sugar, lime juice &
tamarind sauce, mix well. Add 2 more cups of coconut milk, mix well, then
add scallops(or other fish) & simmer, covered, till fish is cooked, about 4
~ 5 minutes. Transfer to serving bowl & garnish.
Nut. Analysis per serving:
320 calories, 25 grams fat, 15 grams carbohydrates, 14 grams protein, 20
milligrams cholesterol, 405 milligrams sodium, 70 percent of calories from
fat.
Recipe by: The Oriental Thai Cooking School in Bangkok Thailand
Posted to MC-Recipe Digest V1 #1004 by "Christopher E. Eaves"
<cea260@airmail.net> on Jan 11, 1998
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