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2
tablespoons
5
cloves
2.5 cm
500 g
500 g
4
tablespoons
1
tablespoon
1
2
2
2
sprigs
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Vegetable oil
Garlic, crushed and very finely chopped
Fresh root ginger, very finely chopped
Lobster meat
Queen scallops
Vietnamese sauce
Palm sugar
Small green chili, finely sliced
Ripe tomatoes, deseeded and chopped
Spring onions, thinly sliced
Chopped coriander leaves, for garnishing
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Method :
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Heat the oil in a wok. Stir fry the garlic
and ginger for 30 seconds.
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Add the lobster and scallops. Fry
carefully for 2 minutes, until the scallops have just cooked.
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Remove the shellfish to a plate.
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Add the fish sauce, sugar and chili, bring
to the boil and cook, stirring for 2 minutes.
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Add the tomatoes and spring onions, reduce
the heat and simmer for 2 minutes, then return the shellfish to the wok.
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Heat through, then serve on a warmed
platter, sprinkled with the coriander leaves.
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