Sizzling Sweet &. Sour Seafood Recipe
Sizzling Sweet &. Sour Seafood has a great taste. Sizzling Sweet &. Sour Seafood gets its taste from shrimp and scallops mixed with bamboo shoots. Sizzling Sweet &. Sour Seafood is inspired by many food joints across the world.
Ingredients
| Cooking sauce | ||
| Salad oil | 3 Tablespoon | |
| Garlic | 2 Clove (5gm), minced | |
| Minced ginger | 1 Teaspoon | |
| 1/2 pound medium-size raw shrimp, shelled and deveined | ||
| Scallops | 1/2 pound, halved | |
| 1 carrot, very thinly sliced | ||
| Bamboo shoots | 1/2 Cup (16 tbs), sliced | |
| 1 green pepper, seeded and cut in 1-inch squares | ||
| 5 whole green onions, cut in 1 1/2 inch lengths | ||
| Salt | 1/4 Teaspoon | |
| 6 2-inch squares sizzling rice | ||
Directions
Prepare cooking sauce and set aside.
Heat wok or wide frying pan over high heat.
When pan is hot, add 1 1/2 tablespoons of the oil.
When oil begins to heat, add garlic and ginger.
Stir once, then add shrimp and scallops and stir-fry until shrimp turn pink and scallops are opaque throughout (about 3 minutes).
Remove from pan and set aside.
Heat the remaining 1 1/2 tablespoons oil in pan.
Add carrot and bamboo shoots and stir-fry for 3 minutes, adding a few drops water if pan apppears dry.
Add pepper, onion, and salt and stir-fry fori minute.
Return shrimp and scallops to pan.
Stir cooking sauce, pour into pan, and cook, stirring, until sauce bubbles and thickens.
Turn off heat, cover, and keep hot while you fry sizzling rice as directed on Turn seafood mixture into a preheated bowl.
Bring hot fried rice cakes to the table on a platter and immediately pour over seafood mixture.
Heat wok or wide frying pan over high heat.
When pan is hot, add 1 1/2 tablespoons of the oil.
When oil begins to heat, add garlic and ginger.
Stir once, then add shrimp and scallops and stir-fry until shrimp turn pink and scallops are opaque throughout (about 3 minutes).
Remove from pan and set aside.
Heat the remaining 1 1/2 tablespoons oil in pan.
Add carrot and bamboo shoots and stir-fry for 3 minutes, adding a few drops water if pan apppears dry.
Add pepper, onion, and salt and stir-fry fori minute.
Return shrimp and scallops to pan.
Stir cooking sauce, pour into pan, and cook, stirring, until sauce bubbles and thickens.
Turn off heat, cover, and keep hot while you fry sizzling rice as directed on Turn seafood mixture into a preheated bowl.
Bring hot fried rice cakes to the table on a platter and immediately pour over seafood mixture.
Chef
