Wok-Flavored Shrimp and Scallops Over Gailan

Stef — Sat, 20 Jan 2007 14:30:27 +0000

The original recipe came from SIM Cooks. I just adapted it to suit our family of 6. The ingredients are listed, but do refer to her recipe for instructions. It is a multi-stepped recipe, but the shrimp stock can be prepared ahead of time. As you can see, mine didn’t crust as beautifully as Yich’s, but it was still delicious. I also chose to top the dish with a tablespoon or so of the dried-shrimp mixture, just for extra flavor and a bit of crunch.

Making the shrimp stock.

The dried shrimp flavoring:
1 tablespoon dried shrimp
3 tablespoons canola oil
2 slices of ginger, julienned
2 cloves of garlic, smashed

The shrimp stock:
2 cups water
a handful of shrimp shells and heads
1 green onion
a slice of ginger
1/2 teaspoon salt

The scallops:
1/2 lb. bay scallops
salt and freshly ground white pepper to taste

The shrimp:
1/2 lb. large shrimp
2 cloves garlic, smashed
1/2 teaspoon salt
a few dashes freshly ground white pepper
1/2 teaspoon cornstarch

The vegetable:
1 bunch gailan (or other Asian greens)
2 tablespoons oyster sauce
2 tablespoons rice wine
1 teaspoon cornstarch dissolved in 1 tablespoon water

Post from: Blisstree

Wok-Flavored Shrimp and Scallops Over Gailan

Must Try from SIM Cooks and Melting Wok

Stef — Fri, 12 Jan 2007 14:12:57 +0000

Two recipes on my must-try list:

Yich’s dried shrimp-shrimp-scallop-kailan stir fry. Kailan is sold here as “Gailan”.

and

Melting Wok’s Sweet Mung Bean Taro Dessert. I haven’t seen yellow mung beans here for a while, maybe I’ll check the Indian aisle for these.

Post from: Blisstree

Must Try from SIM Cooks and Melting Wok

Blisstree » sim-cooks

Wok-Flavored Shrimp and Scallops Over Gailan

Must Try from SIM Cooks and Melting Wok