Vietnamese Stir-Fried Scallops

Ingredients

Coconut Sauce ingredients:

• 200 ml of Coconut milk
• 50 ml of Lime Juice
• 2 Tablespoons of Fish Sauce
• 2 Tablespoons of Soy Sauce
• 1 Teaspoon of Sugar
• 1/2 Teaspoon of Blended Dried Chili Paste

Cooking ingredients;

• 170 Grams of Rice Vermicelli, soaked then rinse and drain well.
• 300 Grams of Scallops
• 5 Tablespoons of Peanut Oil
• 2 Stalks of Green onions
• ½ Piece of Carrot, Thinly Julienned
• 1 Clove of Garlic, Chopped
• 1 Tablespoon of Sesame oil
• 100 grams of Roasted Peanuts
• 1 stalk of Cilantro, Chopped
• A Teaspoon of Salt

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Steps

1. For the sauce. In a separate bowl, combine all the ingredients then set aside.
2. Take a multicooker, open and unlock the lid turn the handle to the unlock position. With the lid still open, turn the handle to the lock position.
3. Press the [MENU SELECTION] button to select the [OVEN] function. Set the cooking time for 30 minutes and temperature for 120 degrees then press [COOK]
4. Pour peanut oil into the cooker, then brown the scallop on each side. Once cooked, take it our from the cooker and set aside on a plate.
5. Add sesame oil into the cooker. Add onions, carrots and garlic. Keep stirring until the onions are translucent. Add the coconut sauce then bring it to a boil. Add scallops and cook until it heated through.
6. Best serve on vermicelli. Garnish with green onions, peanuts and cilantro.

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