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Ingredients

• ⅓ cup [80 mL] peanut or vegetable oil
• ¼ cup [60 mL] garlic cloves, peeled and thinly sliced
• 1¼ pounds [560 g] bay scallops
• 2 tablespoons [30 mL] roasted chile sauce (see page 299)
• 2 tablespoons [30 mL] cilantro leaves, sliced fine
• 2 tablespoons [30 mL] scallions, tops only, sliced fine
• 1 tablespoon [15 mL] Thai fish sauce (nam pla)
• 3 tablespoons [45 mL] holy basil leaves
• 8 small timbales of cooked jasmine rice
• Holy basil florets or stem tips, for garnish

Description

Chow