Lemon Grass Seafood Combination
The flavor of fresh lemon grass balances the flavor of the seafood, serving the same purpose as the fresh lemon wedges served with seafood in other cuisines.
Yield
servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 4 | ounces |
shrimp
shelled and deveined |
|
| 4 | ounces |
scallops
|
|
| 4 | ounces |
fish fillets
sliced 1/2inch thick |
|
| 4 | ounces |
mussels
cleaned |
|
| ¼ | cup |
green curry paste
|
*
|
| ¼ | cup |
coconut milk
|
|
| ¼ | cup |
fish sauce
nam pla |
*
|
| 1 | tablespoon |
sugar
|
|
| ⅛ | cup |
bamboo shoots
slivered |
|
| 1 | stalk |
lemongrass
cut in 1 inch long pieces |
*
|
| ¼ | cup |
green bell peppers
sliced |
|
| ⅓ | cup |
basil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 115.6 | ml/g |
shrimp
shelled and deveined |
|
| 115.6 | ml/g |
scallops
|
|
| 115.6 | ml/g |
fish fillets
sliced 1/2inch thick |
|
| 115.6 | ml/g |
mussels
cleaned |
|
| 59 | ml |
green curry paste
|
*
|
| 59 | ml |
coconut milk
|
|
| 59 | ml |
fish sauce
nam pla |
*
|
| 15 | ml |
sugar
|
|
| 3E+1 | ml |
bamboo shoots
slivered |
|
| 1 | stalk |
lemongrass
cut in 1 inch long pieces |
*
|
| 59 | ml |
green bell peppers
sliced |
|
| 79 | ml |
basil
|
*
|
Directions
Heat a large skillet and add the oil.
Add all the seafood and sauté for 2 minutes on high heat.
Add the remaining ingredients and gently combine.
Cover the pan and continue cooking for about 3 minutes.
Remove to a serving plate.
