Sunday, May 31, 2020

Stir Fried Scallops and Shrimps with Carrots and Peas

Devein shrimps and wash in salted water.  Wash thoroughly and remove tails.  Slice two large scallops in to desired sizes.  Maybe into 8 pieces each.
Have a bottom of organic Ketchup, Tonkatsu Sauce (Japanese thick vege worchestershire sauce) and Chili pepper flakes or Cayenne pepper ready.
2 cloves of garlic crushed with knife's surface, peeled and slightly chopped.
1/2 TBsp of sliced or chopped peeled ginger - your preferences for sliced - you don't eat, just for flavoring or chopped in to eat with shrimps.

Medium High Heat.  Heat Stainless Steel saute pan well.  Hold your palm above the surface and feel the heat.  Then, add 2 Tablespoons of organic avocado oil.  Spread the oil all around the pan.  Wait till the oil shimmers.
Add Garlic and Gingers.  Stir about 4 times.
Add Shrimps and Scallop pieces.
Swirl in Tonkatsu sauce - a circle and a half.
Squeeze in Ketchup 3 circles from outer to inner.
Stir.  Add chili pepper flakes or a shake of cayenne pepper.
Stir.  Add a cup of peas with carrots (frozen package, defrosted)
Stir fry till all cooked.  Shrimps are white and orangish and Scallops are all white.  Serve.