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12-16 scallops, washed
4 Tablespoons red curry paste
2 Tablespoons vegetable oil
2 cloves garlic, finely chopped
2 red chillies,seeded & finely sliced
2 Tablespoons fish sauce
1 Tablespoon caster sugar (see below for information on this)
1 large handful fresh basil
Mix the scallops and curry paste in a bowl and leave to marinate for at least 15 minutes.
Heat the oil in a wok and stir fry the garlic until golden. Add the scallops and curry paste and the chillies and stir fry for 2 minutes.
Add the fish sauce and sugar and cook for 1 minute more. Check the seasonings.When the scallops are tender and have just whitened ( about 1 minute more) stir in most of the basil and remove from the heat.
Serve on a bed of stir fried bok choy garnish with the remaining basil and accompanied by a bowl of plain boiled rice.
This is the information I found on Castor Sugar.
"Castor or caster sugar is the name of a very fine sugar in Britain, so named because the grains are small enough to fit though a sugar "caster" or sprinkler. It is sold as "super fine" sugar in the United States. Because of its fineness, it dissolves more quickly than regular white sugar, and so is especially useful in meringue and cold liquids. It is not as fine as confectionery’s sugar, which has been crushed mechanically (and generally mixed with a little starch to keep it from clumping).
If you don’t have any on hand, you can make your own by grinding granulated sugar for a couple of minutes in a food processor."
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