Coconut Mango Scallop Tartare with Rice Crackers

Name: Coconut Mango Scallop Tartare with Rice Crackers
Prep time: 20 min
Total time: 20 min
Yield: Serves 4
Cuisine: Asia
Ingredients: 1 tsp grated ginger; Thai rice crackers, to serve; 2 small Thai chillies or 1 thumb-sized red chilli, thinly sliced; 1 ripe but firm mango; 2 tbsp orange juice; 1 tbsp fish sauce; ½ tsp sea salt; 1 tsp caster sugar; 2 tbsp finely diced red onion; zest and juice 1 lime; 50 ml 2 fl oz) coconut cream; 300 g (10½ oz) scallops; small handful chopped coriander (cilantro); 150 ml 5 fl oz) lime juice

Preparation info

Serves
4

Difficulty
Easy
Ready in
20 min

Appears in

My Asian Kitchen

By Jennifer Joyce

Published 2018

About

For very little work this creates a momentous starter. Dice up some spanking-fresh scallops with mango and toss with a Thai-inspired coconut dressing – your mouth will light up like a pinball machine. Serve with Thai rice crackers to scoop up with or you could make a batch of the lotus wafers.

Ingredients

300 g (10½ oz) scallops
150 ml 5

Asia
Snack
Starter
Pescatarian
Gluten-free

Method

Cut the scallops into 1 cm (½ inch) pieces and place in a bowl with the lime and orange juices, red onion, sea salt and sugar. Combine well, then cover and refrigerate for 1 hour.

Drain the scallops, then toss gently in a bowl with all the coconut dressing ingredients.

Cut the mango into 1 cm (½ inch) pieces, add to the bowl with the chilli and coriander and toss to combine well