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Ingredientes
- 2 c. Scallops, or possibly you can use a mix of crab, shrimp, squid, or possibly mussels
- 3 c. Coconut lowfat milk
- 2 stalk lemon grass, sliced thin
- 5 x Shallots, crushed
- 2 Tbsp. Kaffir lime leaves, finely shredded
- 3 Tbsp. Fish sauce, Thai
- 1 tsp Palm sugar
- 1 tsp Lime juice
- 2 Tbsp. Tamarind sauce
- 7 x Serrano peppers w/seeds, chopped
- Â Â Cilantro leaves, for garnish
- Â Â Serrano pepper shredds, for garnish
Direcciones
- Bring 1 c. of coconut lowfat milk to nearly boiling in a wok. Add in lemon grass, shallots & lime leaves, stir. Add in fish sauce, palm sugar, lime juice & tamarind sauce, mix well. Add in 2 more c. of coconut lowfat milk, mix well, then add in scallops(or possibly other fish) & simmer, covered, until fish is cooked, about 4 5 min. Transfer to serving bowl & garnish.
- fat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 6 servings | |
| Calories 149 | |
| Calories from Fat 64 | 43% |
| Total Fat 7.57g | 9% |
| Saturated Fat 6.24g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 826mg | 34% |
| Potassium 357mg | 10% |
| Total Carbs 6.14g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.34g | 2% |
| Protein 14.39g | 23% |
