Eugene Dong
Chef/Owner, Cottage Bistro
Chef Eugene has spent close to four decades honing his skills in the business.
Originally from China he brought with him a deep respect for seasonal foods and his sense of adventure. In Canada he found his roots in blues music, and his style of cooking blossomed with Vancouver’s local ingredients.
He regularly prepares heart-healthy dishes that are influenced by his Chinese heritage, Canadian home, and his travels.
Tianping Prawns and Scallops
Serves 4
Ingredients:
• 8 large scallops
• 12 large prawns
• 1 teaspoon oil
• 2 cups light coconut milk
• 1 tablespoon Thai chili paste*
• 1 tablespoon fish sauce
• 1 lime, squeezed
• 1 cup green bell peppers, thinly sliced
• ½ cup green onions, julienned
• ½ teaspoon minced ginger
• 1 cup Vietnamese basil, finely chopped
• Salt and pepper to taste
*Note: If Thai chili paste is unavailable, use 1 tablespoon of Sriracha sauce and increase the fish sauce to 1 1/2 tablespoons.
Method:
1. Pour the coconut milk, chili paste, lime juice, and fish sauce into a large pan and simmer down to a light-cream-soup-base consistency.
2. Add the bell peppers and prawns and simmer for 5 minutes. Add the green onions, give it a quick stir and remove the pan from the heat. Set aside.
3. Rub the oil into a heavy bottomed pan, heat, and quickly sear the scallops on both sides.
4. Transfer the scallops to the sauce, spoon sauce over the scallops and sprinkle with ribbons of basil.
5. Serve with any kind of light starch, on its own, or with a green salad.
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