Stir-fried seafood with mint, garlic, and chilies

1 servings

Ingredients

Quantity Ingredient
4 ounces Fish fillets
6 Mussels
1 small Uncooked crab -- cleaned and
Chopped
4 ounces Squid pieces
4 ounces Uncooked shrimp
4 ounces Scallops
2 Cloves garlic -- chopped
2 larges Fresh chili peppers --
Chopped
1 tablespoon Cilantro roots -- chopped
1 tablespoon Vegetable oil
2 tablespoons Oyster sauce
2 tablespoons Nuoc Mam sauce
OR
2 tablespoons Light soy sauce and 1 tsp
Anchovy sauce
Mixed well
1 Sweet bell pepper -- cut in
Strips
1 Onion -- thinly sliced
2 Shallots -- thinly sliced
4 tablespoons Fresh mint -- chopped

Directions

* (Thuc An Bien Xao Voi Rau Thom, Toi Va Ot).

1. Wash and prepare the seafood. But the fish fillets into bite-sized pieces. Scrub the mussels and remove the beards. Take the limbs off the crab and crack the shell with a hammer so the meat is easy to remove at the table. Remove the outer shell, c 2. Put the garlic, chilies, and cilantro root in a blender and make a coarse paste. Put to one side. 3. Heat the oil and fry the garlic, chili and cilantro over medium heat. Add the seafood and stir-fry gently so the fish fillet does not break up. Add the oyster sauce and NuocMam sauce. Taste, cover and simmer for a few minutes. 4. Remove the lid and add the sweet bell pepper, onion, shallots, and mint, and stir-fry gently (the fish fillets are now even more delicate) for a couple of minutes then remove from the heat. 5. Arrange on a large, shallow serving dish and garnish with whatever herbs you happen to have around. Serve with a large bowl of steaming rice.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books

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