Scallops Pad Cha with Chilli and Holy Basil
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Ingredients
- 400 g king scallops
- 4 garlic cloves
- 3 fresh red chillies
- 2 fresh green chillies
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp palm sugar
- 20 g fresh holy basil or thai basil
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 167 kcal
- Protein
- 17 g
- Carbohydrate
- 6.1 g
- of which sugars
- 2.2 g
- Fat
- 7.7 g
- of which saturates
- 0.7 g
- Fibre
- 0.4 g
- Salt
- 3.39 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Pat the scallops dry and halve any large ones.
- 2
Crush the garlic and finely chop the red and green chillies.
- 3
Heat the vegetable oil in a wok over a high heat and fry the garlic and chillies for 30 seconds until fragrant.
- 4
Add the scallops and stir-fry for 2 to 3 minutes until just opaque all the way through; do not overcook or they will turn rubbery.
- 5
Season with the fish sauce, soy sauce and palm sugar.
- 6
Stir in the holy basil leaves until wilted and serve immediately with jasmine rice.
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