Okay. I just finished making and eating this and I am one HAPPY camper! I added lotus root to this recipe to make it extra special. Lotus root is found in most Asian supermarkets for reasonable prices. It is a deeply symbolic food item with a rich cultural history (check it out).
Holy basil is a variety of basil revered for it’s effect on calming the nerves and reducing irritation and inflammation throughout the body while boosting immunity and facilitating the body’s ability to adapt to stressors. Scallops and shrimp are high in tryptophan and contain appreciable amounts of omega-3 fatty acids, making this a sure-fire mood lifting meal.
Enjoy!
Thai Sea Goddess Saute’
This recipe is adapted from a recipe I found on CHOW.com
- 1 tbsp. peanut or coconut oil
- 1 tbsp. minced garlic or 1/4 cup garlic cloves, peeled and thinly sliced
- 1 cup lotus root, sliced thinly and quartered
- 1¼ pounds raw bay scallops
- 1 small zucchini, quartered and chopped
- 2 tablespoons Sriracha chili sauce
- 2 tablespoons cilantro leaves, sliced fine
- 2 tablespoons scallions, tops only, sliced fine
- 1/2 pound frozen cooked shrimp, thawed
- 1 tablespoon Thai fish sauce (nam pla)
- 3 tablespoons holy basil leaves (you can use Thai basil instead)
- Holy basil florets or stem tips, for garnish
- All advance preparation may be found in the ingredient list.
- Add the oil to a very hot wok or skillet and swirl to coat. Add the garlic and lotus root and sauté until garlic is light golden. Immediately add the scallops, and zucchini and stir-fry 1 minute.
- Add the chile sauce and sauté quickly until fragrant.
- Reduce the heat and add the cilantro, scallions, shrimp, and fish sauce. Cook for 1 minute, then remove from the heat. Just before service, add the holy basil leaves and stir to incorporate.
- Serve over brown rice or quinoa. Even better — rice or quinoa that has been cooked in coconut milk. Incredible!