Steamed scallops with lemongrass and basil

Steamed scallops with lemongrass and basil

Hoi nung

By
From
South East Asian Food

Ingredients

Quantity Ingredient
300g scallop meat with about 8–10 flat saucer-scallop shells, or small, flat saucer-scallops complete with shells
3 stalks lemongrass, cut into 5 cm pieces and bruised with the side of a cleaver
6 kaffir lime leaves, torn, (optional)
10 segments shallots, peeled, lightly bruised and cut into two
1 tablespoon fish sauce
1 tablespoon lime juice
2 chillies, sliced
30 asian sweet basil leaves

Method

  1. Arrange the shells around a Chinese claypot or a small wok with a lid and place the scallop meat in the centre. Scatter the other ingredients on top, basil last. Cover and steam until done (about 5 minutes). They should produce enough juices of their own but add a splash of water if you are worried. Serve in the claypot or the wok.
Tags:
SBS
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