- 4 dried chili peppers
- 12 medium prawns, shelled and deveined
- 12 large scallops
- 2 tablespoons peanut oil
- 2 teaspoons garlic, minced
- ½ lb. bamboo shoots, sliced
- 1 pinch ground white pepper
- 6 serrano peppers, sliced lengthwise
- 4 scallions, cut in 2" lengths
- ¼ cup oyster sauce
- ¼ teaspoon sugar
- 2 cups holy basil leaves
1. Soak the dried chili peppers in hot water for about 15 minutes until soft. Drain and chop into small pieces. Reserve 1 tsp, and set aside. Slice the bamboo shoots into wedges, about 3/4 by 3 inches.
2. Using a large strainer to hold the prawns, parboil half of them for 3 seconds until they turn pink on the edges. Be careful not to overcook; the cooking process will be completed later. Drain well and set aside. Repeat with the other half, and do the same with the scallops.
3. Heat a well-seasoned wok over high heat and add the oil. When oil is hot, add the garlic and chili peppers. Stir fry until garlic turns light brown, being careful not to let it burn.
4. Ad the prawns, scallops, bamboo shoots, white pepper,and serranos. Stir fry for several seconds. Add the scallions, oyster sauce and sugar. Stir fry for 1-1/2 minutes, until the prawns and scallops are almost done. Add the basil leaves and stir fry for another 10 seconds, until the leaves are wilted. Serve immediately.
Serving Ideas : Serve over rice.
Prawns and Scallops with Holy Basil. To import, drag image to your MacGourmet recipe box.