Tuesday, October 26, 2021

Delicious Lobster and Scallops With Coconut Flavored Rice

Prepare time: 1 hour
Serves: 4 people
 
Lobster and scallops with coconut rice is a unique recipe packed full of flavor. It is the type of dish I like to make on special occasions to celebrate something with my family. Who doesn’t like to celebrate with a meal like this?
 
Lobster is packed with lots of goodies — it is a rich source of copper as well as selenium and contains phosphorus, Vitamin B12, magnesium, Vitamin E, as well as Omega-3 fatty acids, which help decrease inflammation in your body. This lobster and scallops recipe takes a little bit of time, but it is not that difficult and well worth the effort.
 

Ingredients

  • 1 pound 5 ounces (600 gm) cooked lobster
  • 1/2 pound (250 gm) fresh scallops
  • 3/4 cup French beans
  • 1 carrot (small)
  • 3 shallots (sliced)
  • 2 slices ginger
  • 1 chili (cut into pieces)
  • 2 cloves garlic (mashed)
  • 3 tbsp oil
  • 1/2 tsp cooking wine
  • 1 pinch pepper

Sauce:

  • 1 tbsp bean paste
  • 1 tsp cooking wine
  • 1 tsp sesame oil
  • 1/2 tsp brown sugar
  • 1 tsp soy sauce
  • 1.5 tsp cornstarch
  • 3/4 cup water

Rice:

  • 1 cup basmati rice
  • 8 Butterfly pea flower petals (usually used as herbal tea), soaked in boiling water
  • 1/2 cup coconut milk
  • 3 pandan leaves
  • 1/4 tsp salt

Directions

1

Mix together all ingredients for rice and cook in coconut milk and butterfly pea flower water (Basmati rice requires more water).

 

2

Marinate scallops with cooking wine and a pinch of pepper.

 

3

Cut lobster meat into pieces, retain head and tail.

 

4

Add oil to the wok and fry sliced shallots till brown. Take out 1 tbsp of oil and all the fried shallots from the wok (to be used when cooking the lobster meat in Step 7 later).

5

Sauté ginger, chili, and mashed garlic till fragrant.

 

6

Add in scallops. When half cooked, add in vegetables.

 

7

When almost cooked, add in lobster meat, oil, and fried shallots (from Step 4 above) along with all sauce ingredients (except cornstarch and water).

 

8

Stir in cornstarch and water to thicken the sauce.

 

9

You are now eady to serve your Lobster and Scallops With Coconut Flavored Rice.

 

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Jenny Low
Jenny is from Malaysia but lives in beautiful Melbourne Australia. When she isn't cooking up a storm in the kitchen, she enjoys spending the time to nurture her garden.
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