Thai Style Seafood Medley

Recipe ingredients

• 1/2 a 400 g bag of Irresistibles scallops 60/80, thawed
• 3.5 oz (100 g) vermicelli rice
• 2 cups (500 mL) canola oil*
• 1 red pepper and 1 green pepper, coarsely cubed
• 1 onion, coarsely cubed
• 1 Tbsp (15 mL) canola oil*
• 1 bag of 340 g Irresistibles cooked shelled shrimp 31/40, thawed
• 4 green onion, chopped
• 2 medium-size tomatoes, diced
• Sauce
• 2 Tbsp (30 mL) tomato paste
• 1/4 cup (60 mL) white vinegar
• 2 Tbsp (30 mL) soya sauce
• 1 Tbsp (15 mL) sugar
• 1/3 cup (80 mL) oyster sauce (Chinese sauce)
• 1 c. à thé (5 mL) crushed chilli
• 1/2 c. à thé (2 mL) Chinese allspice or fresh lemon grass
• 1/2 cup (125 mL) water

Preparation

Blanch scallops in boiling water 45 sec.

Deep fry vermicelli rice in 2 cups (500 mL) very hot oil a few seconds, set aside.

Mix together sauce ingredients. Set aside.

Heat a wok or a big frying pan on high heat. Sauté peppers and onions in 1 Tbsp. (15 mL) oil about 1 minute. Set aside.

In the same frying pan, sauté scallops and shrimp about 1 minute. Add sauce and bring to a boil. Add vegetables and simmer another 1 min.

At the end, add green onions and tomatoes.

Serve with jasmine flavoured rice.

Decorate with fried vermicelli.

Garnish with a slice of grilled pineapple, optional.

Suggestion

Origin: Thai

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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