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.
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. Serve with the Thai rice crackers.
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