Ingredients

  • Serves 2-4 people
  • 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

  • Seasoning:

    8 g sugar

  • 15 g chicken stock powder

  • 2 g salt

  • 25 g sweet soy sauce

  • 30 ml water

  • Condiment:

    1 red tomato

  • 2 green tomatoes

  • 136 g large green chili, cut 1 cm oblique

Tumis Kerang Hijau (Sauteed Green Scallops)
Recipe Courtesy of
Darmawan

Tumis Kerang Hijau (Sauteed Green Scallops)

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Tumis Kerang Hijau is wonderful to go along with piping hot white rice. Or for a fusion twist, it could be included as a pasta sauce. The scallops are placed in an aromatic, spicy, and flavorsome sauce, bringing the tropical seaside vibe of Indonesia to your dinner table.
  • Easy
  • 30 min
  • 20 min
  • 10 min
  • 3 steps
  • 18 Ingredients
  • Easy
  • 3 steps
  • 18 Ingredients
  • 30 min
  • 20 min
  • 10 min

Directions

  1. Bail the scallops

    • 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.

    Bail the scallops


  2. Prepare the spice paste

    • 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.

    Prepare the spice paste


  3. Add the scallops

    • 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.

    Add the scallops


Plate and Serve!

  • Prepare a serving plate then transfer the sauteed scallops onto the plate.

  • Sprinkle with fried onions and serve.

 

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 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

    • Seasoning:

      8 g sugar

    • 15 g chicken stock powder

    • 2 g salt

    • 25 g sweet soy sauce

    • 30 ml water

    • Condiment:

      1 red tomato

    • 2 green tomatoes

    • 136 g large green chili, cut 1 cm oblique

    Nutrition
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