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Shrimps and Scallops with Rice Noodles Recipe

Serves/Makes: 10

Ingredients:

• 80 shelled gray shrimps
• 50 scallops
• 1/2 tablespoon (7.5 mL) ginger
• 3 tablespoons (45 mL) soy sauce
• 1/3 cup (80 mL) chili sauce
• 1/4 cup (60 mL) ketchup
• 1/2 cup (125 mL) brown sugar
• 3/4 teaspoon (3.75 mL) garlic salt
• 1/3 cup (80 mL) clam juice
• 3 tablespoons (45 mL) oil
• 2 teaspoons (10 mL) cornstarch
• Salt and pepper
• 7 carrots, cut into thin sticks
• 3 sweet peppers, cut into strips
• 1/2 broccoli, cut into floweriest
• 2 onions, finely chopped
• 3 zucchinis, cut into thin sticks
• 1 pound (454 g) rice noodles
• Clam juice, to taste

How to cook:

• Into a bowl, mix together ginger, soy sauce, chili sauce, ketchup, brown sugar, garlic salt and 1/3 cup (80 mL) clam juice, until smooth reserve.
• Into a wok, preheat 2 tablespoons (30 mL) of the oil.
• Coat shrimps with 1 teaspoon (5 mL) of the cornstarch.
• Stir-fry coated shrimps in hot oil for approximately 2 minutes, until pink.
• Salt and pepper, to taste.
• Remove shrimps from wok reserve.
• Coat scallops with remaining 1 teaspoon (5 mL) cornstarch.
• In the same oil, stir-fry scallops for approximately 1 minute.
• Salt and pepper, to taste.
• Stir in reserved shrimps and ginger mixture cook for 1 to 2 minutes more.
• Remove scallops and shrimps from sauce arrange into a serving dish.
• Reserve both, scallops and sauce hot, separately.
• Into wok, heat remaining 1 tablespoon (15 mL) oil.
• Brown together carrot sticks, sweet pepper strips, broccoli floweriest and chopped onions for 4 to 6 minutes.
• Mix in zucchini sticks cook for 2 to 3 minutes more.
• Salt and pepper, to taste.
• Keep warm, in wok.
• Boil rice noodles in hot, boiling water, for 3 minutes drain noodles.
• Evenly top vegetables in wok with drained noodles keep warm.
• Arrange shrimps and scallops on top of noodles.
• If desired, mix a little more clam juice into sauce, before pouring sauce all over.
• Serve.

Notes:

To easily serve this excellent dish, cut rice noodles with a sharp knife, before pouring in seafood.
For serving less people, simply divide all of the ingredients, in the same proportions.

This recipe for Shrimps and Scallops with Rice Noodles serves/makes: 10

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Main Ingredient: Seafood Mix
Preparation Method: Poached/Simmered

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