SCALLOP WITH CHILI SAUCE

 

Ingredients:
1 kg of blood scallop, washed
500 ml of coconut milk
1 turmeric leaf, sliced
1 stalk lemongrass, finely sliced
20 basil leaves
2 tablespoons of vegetable oil

Puree:
10 chilies
5 red onion
2 cloves garlic
½ teaspoon of coriander
½ teaspoon of pepper granules
¼ teaspoon of cumin
½ cm ginger
½ cm galangal
1 cm turmeric
2 teaspoon of salt

Cooking Method:
a. Saute spices with turmeric leaves and lemon grass
b. Enter the scallop, stirring until stiff.
c. Pour coconut milk
d. Cook with low heat until the sauce runs out.
e. Add the basil leaves, stirring, until wilted.
f. Remove and serve warm.