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Created by Chef Will Manson of the BeachHouse Restaurant
Ingredients:
Shrimp 3 each peeled and deveined
Scallops 3 ea
Carrot 1 oz julienne
Red pepper 1 oz julienne
Scallion 1 oz shredded
Red onion 1 oz julienne
Clam juice 2 oz
White wine 2 oz
Corn starch slurry 2 – 3 tbsp
Oil blend 1-2 oz vegetable and sesame oil
Thai Red chili sauce4oz store bought is fine
Method:
In a wok or sauté pan heat oil searing high. Add Shrimp and Scallops and stir fry quickly. Toss in vegetables and stir fry. Deglaze with clam juice, wine, then add chili sauce and reduce. Thicken mixture with cornstarch slurry if desired. Serve over your favorite noodles or rice.
Enjoy!
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