- 1/2 pound medium shrimp
- 1/2 pound fresh crabmeat
- 3/4 pound scallops
- 1/2 cup eggplant
- 1/2 cup sliced carrots
- 3/4 cup asparagus-small spears
- 1/2 cup baby corn
- 3/4 cup sweet onion
- 1 cup fresh spinach
- 1/2 cup seeded serrano pepper
- Pinch of red pepper flakes
- 1/4 cup butter
- 1 tablespoon olive oil
- 3 cups Thai rice
- Juice of 1 lime or lemon
- Pinch of salt and pepper
Add 1 tablespoon of olive oil to a wok and saute eggplant, carrot, asparagus, baby corn and red pepper flakes. Remove after 3 minutes and set aside.
Add another tablespoon of olive oil to the wok and saute onion, spinach, serrano pepper, salt and pepper. Remove after 2 minutes and set aside.
Wipe out wok and add butter. Add shrimp and scallops and saute for 3-4 minutes. Add a splash of lime or lemon juice at the last minute, remove from heat and set aside.
Add crabmeat to wok and saute for 1-2 minutes. Add a splash of lime or lemon juice at the last minute.
Scoop cooked rice onto 4 oven safe plates and create an indentation in the middle for the toppings. The first layer should have the eggplant, carrot, asparagus and baby corn. Add shrimp and scallops on top of that. The next layer should include the onion, spinach and the serrano pepper. Top with the crabmeat, a splash of lemon or lime juice and a pinch of red pepper flakes.
Place under a 500 degree broiler for 30-45 seconds and serve.