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WOK-STEAMED
SCALLOPS WITH BROTH
24
scallops
3 tablespoons shredded ginger
3 tablespoons coriander leaves
1 1/2 cups water
1 stalk lemon grass bruised
2 kaffir lime leaves
2 tablespoons miso
2 tablespoons oil
1/3 cup Thai basil leaves
Remove
any brown from scallops and sprinkle and
coriander over them. Pour water into the
bottom of a wok and add lemon grass, lime
leaves and scallops. Cover, place wok over
medium heat and allow scallops to steam
for 3-5 minutes or until cooked. Remove
scallops, tipping any excess cooking juices
into wok. Cover scallops and set aside.
Add enough water to bottom of wok to make
about 4 cups of liquid. Add miso to wok
and stir to dissolve. Allow liquid to simmer
for 2 minutes. Heat oil in a frypan over
medium heat. Add basil, fry until crisp
and drain on absorbent paper.
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