|Half a spoonful (spoon out a little red oil)|
Thai Sweet and Spicy Sauce
|20g (for soaking and blanching, not necessary for frying)|
Flowering nails (white scallops are used here)
How to make spicy nail without salt
After rinsing the nail, put it in a container, sprinkle some salt on it, add tap water and soak it for 15 minutes, take this time to prepare the other ingredients.
Slice the ginger, mince the garlic, dice the chili, and cut the coriander into small pieces (about the length of a finger)
Ingredients cut up and ready to go
For the sauce, add 2 tablespoons oyster sauce, 1 tablespoon sweet chili sauce, 1/3 tablespoon bean paste (the bean paste is very salty, so don’t overdo it), 2 to 3 tablespoons tap water and mix well.
Rinse the nail that has been soaked for 15 minutes, add a few slices of ginger to a pan of cold water, add the wine (about 3 to 4 tablespoons), and turn on high heat.
Bring to a boil over high heat until bubbling, turn off heat
Pour out the cooked nail into a container, rinse with cold water (the ones that aren’t open at this point can basically be picked out and thrown away, I have about 4 or 5 of them in a pound that aren’t open), drain and set aside for later
Put oil, ginger, garlic and chili, stir-fry for a moment, the aroma comes out, add the sauce and stir-fry evenly.
Stir-fry the sauce until evenly browned and add the nail polish.
Turn the heat to high and stir-fry evenly (or cover for 3 minutes if there is water in the pan).
OK, stir-fry for three or five minutes, taste, feel the right flavor, then turn down the heat (if you do not feel salty enough this time you can add some salt to adjust), add parsley
Add the coriander and the shells and stir-fry evenly (note that this is a low heat state, you can even turn off the heat and use the remaining heat in the pan to stir-fry evenly), well, evenly, turn off the heat and wait 2 minutes before serving.
Enjoy your meal.