Hoy Shell Pad Cha (Stir-fried Scallops with Spicy Herb Blend)
Serves 4
Ingredients
Method
1 lb. Scallops
2 tbsp. Fish Sauce
1 tbsp. Sugar
2 Bird's Eye Chilies, Chopped
2 Garlic Cloves, Minced
1 Lemongrass Stalk, Thinly Sliced
2 Kaffir Lime Leaves, Torn
1 tbsp. Vegetable Oil
1 tbsp. Fresh Thai Basil, For Garnish
Heat the vegetable oil in a wok or large frying pan over medium heat.
Add the chilies, garlic, lemongrass, and kaffir lime leaves to the wok. Stir-fry until they become fragrant.
Add the scallops to the wok and stir-fry until they're cooked through.
Add the fish sauce and sugar to the wok. Stir-fry until everything is well combined and heated through.
Serve the Stir-fried Scallops with Spicy Herb Blend hot, garnished with fresh Thai basil.