Scallop Satay Recipe
It doesn't have to be complicated to be able to enjoy shellfish. Peel the shell and just take the meat and cook it in a savory and delicious seasoning mix. It will be even more practical because the scallop meat is neatly arranged on a skewer, grilled briefly, and ready to be devoured!
Ingredients
- Scallops, take the meat and boil - 300 grams
- Galangal, bruised - 3 cm
- Lemongrass, bruised - 1 stick
- Bay leaf - 2 pieces
- Citrus leaves - 2 pieces
- Salt - 1 tsp
- Brown sugar - 2 tsp
- Sour water - 2 tsp
- Water - 50 ml
- Oil, for frying - to taste
- Skewer - to taste
- Ground spices:
- Garlic - 3 cloves
- Shallots - 6 cloves
- Red chilies - 2 pieces
- Ginger - 2 cm
- Turmeric - 2 cm
- Candlenut - 2 grains
- Coriander - 1/2 tsp
- Cumin - 1/4 tsp
- Purchase ingredients and cooking utensils
Plans
- Heat some oil. Saute ground spices, galangal, lemon grass, bay leaves, and lime leaves until fragrant.
- Add clams and pour water. Stir well.
- Season with salt, sugar and tamarind water. Stir well and cook until the spices are absorbed and the water is reduced. Correction taste. Turn off the heat and let it cool.
- Arrange the scallops on skewers. Do it to the end.
- Grill the scallop satay until brown and dry. Lift.
- Ready to be served.
- 1. Green scallops and scallops are the most suitable types of shellfish to be processed into scallop satay.
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