Sunday, April 20, 2014

Stir-fried Asparagus and Scallops with Belacan

This is one of my favourite dish. I will always cook this, with or without seafood, whenever I can get the thick asparagus.  I just can't get the same kick with the thin Thai asparagus. 

I wished that the price for these asparagus is more affordable though. It's such an expensive dish to cook.

  • 6 Asparagus, skinned and sliced
  • 4 Scallops, sliced half
  • 2 clove Garlic, minced
  • 2 Shallot, sliced
  • 1 Chilli, seed and julienned
  • 1 teaspoon Belacan, chopped
  • 1/2 tablespoon Cooking Oil

How to do it:
  1. Saute garlic and shallot in oil till fragrant.
  2. Add in chilli, belacan and dried shrimp.
  3. Stir fry for about a minute.
  4. Add in scallops and stir-fry till almost cooked.
  5. Dished the scallops and set aside.
  6. In the same wok, add in asparagus and stir fry till the colour of the asparagus turned a dark shade of green or almost cooked. 
  7. Add in the previously cooked scallops. 
  8. Continue cooking till the scallops are cooked thoroughly.
  9. Add a pinch of salt to taste if necessary.
  10. Dish and serve immediately.

You may like to replace scallops with prawns or squids.

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