150 g green scallops (perna viridis)
15 g fried onions
Ground spices :
15 g shallots
10 g garlic
10 g cayenne pepper
15 g curly red chili
85 g big red chili
12 g ginger
6 g candlenut
30 ml cooking oil
8 g sugar
15 g chicken stock powder
2 g salt
25 g sweet soy sauce
30 ml water
1 red tomato
2 green tomatoes
136 g large green chili, cut 1 cm oblique
Boil the scallops for 10 minutes then remove and set aside.
Green scallops can be replaced with any other type of scallops.
Boil the scallops to reduce the fishy smell.
Puree the shallots, garlic, cayenne pepper, curly red chili, big red chili, ginger, and candlenut into a paste.
Saute the paste in cooking oil for 15 minutes using medium heat, stirring constantly, so that it doesn't burn.
Then add water, scallops, and seasoning - sugar, chicken stock powder, salt, soy sauce and cook until everything is well blended.
Add the red tomato, green tomatoes, and large green chilies and sauté again until wilted. Remove and set aside.