This is a very flexible recipe. I have made it with chicken, shrimp and most recently, scallops. I think it works best with seafood. The complementing tastes of the basil and cilantro make this dish and should not be left out. The only changes I make are substituting olive oil for the vegetable oil and adding 2 tablespoons of “hot” sesame oil. Since there are so many dominate flavors in this dish, do not waste money on expensive fresh shrimp or scallops. The frozen bulk variety from Sam’s Club or other warehouse stores work just fine.
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This is a very flexible recipe. I have made it with chicken, shrimp and most recently,...