Ingredients for Spicy Shrimp And Scallops With Cellophane Noodles
- Vegetable Oil
- Fresh Gingerroot
- 2 cloves garlic, minced
- Red Pepper Sauce
- Red Bell Pepper
- Yellow Bell Pepper
- 1 cup chopped bok choy
- 1 tablespoon rice wine or dry sherry
- Small Shrimp
- Bay Scallops
- 2 tablespoons soy sauce
- Green Onion
- Cellophane Noodle
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How to Make Spicy Shrimp And Scallops With Cellophane Noodles
- Prepare ingredients: Peel and devein shrimp, pat scallops dry, mince ginger and garlic, slice bell peppers and green onions, chop bok choy.
- Soak cellophane noodles in warm water for 10 minutes to soften.
- Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat.
- Add ginger, garlic, and pepper sauce. Stir-fry for 30 seconds until fragrant.
- Add bell peppers and bok choy; stir-fry for 1 minute until slightly softened.
- Add shrimp, scallops, and soy sauce. Stir-fry for 2-3 minutes until shrimp turn pink and scallops are opaque.
- Stir in green onions and remove from heat.
- Meanwhile, heat vegetable oil in a deep fryer or large pot to 360°F (182°C).
- Drain softened cellophane noodles and add them to the hot oil in small batches. Fry quickly until puffed and golden brown (about 30-60 seconds per batch).
- Remove noodles with a slotted spoon and drain on paper towels.
- Transfer the seafood mixture to a serving bowl. Top with the crispy cellophane noodles and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
5g
Fat
5g
Carbs
4g
