Crispy Seafood Vermicelli with Chili Oil

Ingredients

• 4 oz rice vermicelli (dried)
• 8 oz large shrimp, peeled and deveined
• 6 oz large sea scallops
• 1 tbsp ginger, minced
• 3 clove garlic, minced
• 3 tbsp chili oil (or neutral oil + chili flakes)
• 2 tbsp soy sauce
• 1 whole lime (zested and juiced)

Instructions

1. 1

   Boil salted water in a large pot, add vermicelli, and cook until just tender, ~3 minutes. Drain and set aside on a plate.

2. 2

   Heat 1 tbsp chili oil in a large skillet over high heat until shimmering. Pat shrimp and scallops dry, then sear 90 seconds per side without moving. Transfer to a plate.

3. 3

   Reduce heat to medium. Add remaining 2 tbsp chili oil, then ginger and garlic. Stir constantly for 30 seconds until fragrant.

4. 4

   Add cooked vermicelli back to the skillet with soy sauce and lime zest. Toss to coat for about 2 minutes until heated through.

5. 5

   Return shrimp and scallops to the skillet, toss gently, then immediately slide onto a serving plate.

6. 6

   Squeeze fresh lime juice over the top and serve hot.

Tools you’ll need

• large pot
• large skillet (12-inch)

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