Don't be deceived by how simple this scallop dish is, the flavour won't disappoint!
To prepare the water spinach, pick the leaves, discard any stems that are very thick, then roughly chop the remaining stems and leaves.
Heat the oil in a wok or frypan until smoking, add the scallops and stir-fry for no longer than 30 seconds. Remove the scallops and set aside until required.
Off the heat, lightly wipe the wok with a paper towel then return the wok to heat. Add the coconut milk, chicken stock, curry powder, caster sugar, oyster sauce and fish sauce and simmer, stirring, approximately 2 minutes. Add the water spinach, spring onions, half the coriander and Thai basil. Cook for a further minute and a half, then stir in the scallops.
Transfer the stir-fry to a serving bowl and garnish with remaining coriander.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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