Thursday, December 2, 2010
Spicy Coconut Shrimp and Sea Scallops Over Soba Noodles
This is a recipe from The Hali'imaile General Store Cookbook (in my humble opinion, one of the best restaurants on Maui) that I adapted. The original recipe is spicy lobster and shrimp and I love lobster, but we didn't happen to have any on hand, so I worked with what I had. The cookbook is divided by season and this particular recipe falls under summer, but I was in the mood to make something pretty with bright colors, so I went for it. Summer in December isn't all bad! My changes are noted.
Spicy Coconut Lobster and Shrimp Over Soba Noodles
The Hali'imaile General Store Cookbook
3 tablespoons peanut oil
1/2 cup seeded and thinly sliced red bell pepper
1 cup sugar snap peas
1 cup stemmed and sliced shiitake mushrooms (Curtis doesn't like mushrooms, so I used cabbage instead)
2 tablespoons peeled and minced fresh ginger
1 tablespoon minced garlic
1 pound lobster tail meat, cut into 1/2-inch pieces (I used sea scallops)
1 pound large shrimp (16 to 20), peeled and deveined
2 1/2 cups frozen coconut milk, thawed (I used canned)
2 teaspoons sambal - Indonesian garlic-chile paste (I used Lee Kum Kee Chili Garlic Sauce)
1/4 cup freshly squeezed lime juice
1/4 cup chopped fresh basil
2 tablespoons chopped fresh cilantro
1 tablespoon cornstarch
1 tablespoon water
1 pound dried soba noodles
1/4 cup seeded and chopped tomato, for garnish
1/4 cup chopped fresh mint, for garnish
1/2 cup chopped green onions, white and green parts, for garnish
In a large saute pan or wok, heat the oil over high heat. Add the bell pepper and stir fry for 20 seconds, until they start to go limp. Add the peas and stir fry for 20 seconds, until they start to go limp. Add the mushrooms (or cabbage) and stir fry for 20 seconds, until they start to go limp. Add the ginger, garlic, lobster (sea scallops), and shrimp and stir fry for 1 minute, until the shrimp turns pink and begins to curl. Add the coconut milk, chile paste, lime juice, basil, and cilantro and stir fry for 2 minutes, until the seafood is cooked through and the mixture begins to bubble. In a small bowl, mix together the cornstarch and water and stir into the seafood mixture. Stir-fry for 30 seconds longer, until the sauce thickens slightly.
Bring a large pot of salted water to a boil. Add the soba noodles, stir well, and cook for 6 to 7 minutes, until al dente. Drain and place on a warmed platter.
Spoon the seafood mixture over the noodles. Garnish with the tomato, mint, and green onion. Serve immediately.
We just got a new macro lens and this is the first time we used it so here are a few photos Curtis played around with. Thanks to all our family members who gave me birthday money to use toward our lens!