Spicy Scallop Stew

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sayur kerang pedas min
 
INGREDIENTS:
  • 400 g scallops, remove the shell
  • 150 g baby potato, peeled
  • 8 long beans, cut into pieces
  • 1 red tomato, cut into pieces
  • 5 lime leaves, ripped
  • 3 bay leaves
  • 800 ml water
  • 200 ml Sasa Coconut Cream Liquid
  • 5 lemongrass, pressed

Blended Spices Ingriedents:

  • 7 shallots
  • 3 garlic
  • Red chili and bird's eye chili, as needed
  • 3 roasted candlenut
  • 1/2 tsp roasted coriander
  • 1 thumb of roasted turmeric
  • 1 lemongrass, take the white part only
HOW TO MAKE:
  1. Stir fry the blended spices, bay leaves, lime leaves, and lemongrass until they become fragrant. Add tomato, stir and cook thoroughly.
  2. Add the scallops and potatoes. Stir well. Pour some water, add sugar, salt, and Sasa Coconut Cream Liquid. Cook thoroughly.
  3. Stir until boiling, add long beans.
  4. Serve while hot.
 
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