Wednesday, October 22, 2008
Stir-fried Bay Scallops in Thai Green Curry Paste
I bought some bay scallops when it was on sales for buy one gets one free. I loved to buy it to substitute for chicken breasts. I was thinking hard on how to cook the bay scallops and came out with this dish. The deep-fried tofu was a great addition in this dish as it soaked up the flavor and sauce of green curry and went very well with rice. Now I am curious, how do you normally prepare the bay scallops since it's so small?
1 cup Bay Scallops
8-10 Deep-fried Tofu (taufu pok), sliced like above picture (get it at Asian Store)
1/2 cup Frozen peas and carrots, thawed or frozen
2-3 Tbsp. Thai green curry paste
1 tsp. sugar
About 1/2 cup of water
In a wok, heat up oil. When heated, add in bay scallops. Stir-fry until almost cooked, add in deep-fried tofu, peas & carrots. Stir-fry for a little while and then add in the green curry paste, a little water and sugar. Stir-well to mix. Serve hot.