Curry with scallops

 Curry with scallops

history

Periwinkle, or in some local dialects called snails or suckling clams, are well known and sold in general markets. It is the only clam found only in freshwater sources. It is popularly used in cooking such as curry roasted snails, scallop curry, and many others, most of which are found from natural sources. by local villagers to collect and sell or found around the fish pond which is a by-product for fish pond owners But nowadays, periwinkle farming is being carried out exclusively in cages. Periwinkle is an animal that is tolerant to the environment, easy to raise, and grows quickly. and propagate quickly

nutritional value

Nutrition information, calories, energy and nutrients. 100g of scallop curry has total energy 126 kilocalories, protein 5.5 g, carbohydrate 2.4 g, fat 10 g. We can view other information such as salt. Sodium, Cholesterol, Vitamins, Saturated Fat, Unsaturated Fat, Sugar, Dietary Fiber, etc.

raw material

• 500 g cooked scallops, boiled meat
• 2 tablespoons curry paste
• 2 cups coconut milk
• fish sauce
• palm sugar
• Coarsely chopped betel leaves 50 g
• 50 g of acacia leaves
• torn kaffir lime leaves
• vegetable oil

how to do

Heat a pan over medium heat, add vegetable oil. When hot, add curry paste and stir until fragrant. Add coconut milk and stir until it breaks.

Add scallops to the boil, season with fish sauce and palm sugar, taste as you like.

Put the betel leaves, acacia leaves and kaffir lime leaves, stir well and turn off the heat.

image source

https://cooking.kapook.com/

content source

https://cooking.kapook.com/