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Jalapeño XO Sauce with Scallops and Black Rice (Thomas Lim)

Jalapeño XO Sauce with Scallops and Black Rice (Thomas Lim)
3.5 4 évaluations
Préparation 10min
Total 14h 10min
4 portions
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Ingrédients

Jalapeño XO Sauce
  • dried scallops
    3 oz
  • dried shrimp
    3 oz
  • shaoxing rice wine
    11 oz
  • garlic cloves peeled
    6 oz
  • jalapeño chilies de-stemmed, sliced (2 in.)
    6 oz
  • Fresno chilies de-stemmed, sliced (2 in.)
    6 oz
  • canola oil
    18 oz
  • soy sauce
    3 oz
  • salt
    1 tsp
  • sugar
    1 pinch
Black Rice and Scallops
  • black rice
    4 oz
  • water
    32 oz
  • fresh ginger sliced
    ½ oz
  • fresh lemongrass in pieces (2 in.)
    1 stalk
  • baby bok choy cut in half
    9
  • fresh shiitake mushrooms in pieces
    2 oz
  • fresh sea scallops, large (U10)
    12
  • salt to taste
  • ground black pepper to taste
  • oil
    1 tbsp
  • unsalted butter
    4 tbsp
  • green onions sliced on the bias, to serve

Niveau

moyen

Infos nut. par 1 portion

Protides 21 g
Calories 2000 kJ / 478 kcal
Lipides 30 g
Fibre 3 g
Glucides 32 g

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Également présenté dans

Cook Like a Chef 12 Recettes
États-Unis

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