Spicy Shrimp and Scallops with Cellophane Noodles Recipe

Name: Spicy Shrimp and Scallops with Cellophane Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil, plus more, for frying; 2 tablespoons minced fresh gingerroot; 4 teaspoons minced garlic; 1 tablespoon Sri Racha (red pepper sauce); 1/2 cup diced red bell peppers; 1/2 cup thinly sliced yellow bell peppers; 1 cup shredded bok choy; 1/4 cup rice wine; 8 ounces peeled, de-veined small raw shrimp; 8 ounces small bay scallops; 2 tablespoons soy sauce; 1/4 cup minced green onions; 1 ounce bean thread cellophane noodles

Servings: persons

2 tablespoons vegetable oil, plus more, for frying
2 tablespoons minced fresh gingerroot
4 teaspoons minced garlic
1 tablespoon Sri Racha (red pepper sauce)
1/2 cup diced red bell peppers
1/2 cup thinly sliced yellow bell peppers
1 cup shredded bok choy
1/4 cup rice wine
8 ounces peeled, de-veined small raw shrimp
8 ounces small bay scallops
2 tablespoons soy sauce
1/4 cup minced green onions
1 ounce bean thread cellophane noodles

1
Preheat the fryer to 360 degrees F.
2
In a wok or large skillet, heat the oil over high heat.
3
Add the ginger, garlic, and Sri Racha, and cook, stirring, for 30 seconds.
4
Add the bell peppers , bok choy, and rice wine and cook for 1 minute.
5
Add the shrimp, scallops, and soy sauce, and cook until the shrimp are pink and just cooked through, about 2 minutes.
6
Add the green onions and cook for 30 seconds.
7
Remove from the heat and transfer to a serving bowl.
8
Meanwhile, heat vegetable oil in a hot fryer, add the cellophane noodles, and fry quickly until puffed and golden.
9
Remove from the oil and drain on paper towels.
10
Top the seafood mixture with the noodles and serve immediately.

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons vegetable oil, plus more, for frying, 2 tablespoons minced fresh gingerroot, 4 teaspoons minced garlic, 1 tablespoon Sri Racha (red pepper sauce), and more.

Yes, Spicy Shrimp and Scallops with Cellophane Noodles falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Shrimp and Scallops with Cellophane Noodles

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