Scallop Salad

Name: Scallop Salad (Pla Hoi Shenn)
Cuisine: Thailand
Ingredients: 150 g (5 oz) scallops; 1 stalk lemongrass, very finely sliced; 2 red shallots, very finely sliced; 2 kaffir lime leaves, finely shredded; 10-15 fresh mint leaves; 10-15 fresh coriander (cilantro) leaves; 100 g (4 oz) freshly grated coconut meat (optional); 1 fresh large red chilli, deseeded and chopped; 2-4 fresh small green chillies; Pinch salt; 1 teaspoon castor (superfine) sugar; 15 mL (1 tablespoon) lime juice; 15 mL (1 tablespoon) fish sauce

Pla Hoi Shenn

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

THIS TYPE OF SALAD differs from a yam in that the main ingredient is usually only partly cooked and the dressing is saltier. Also, a large amount of lemongrass is used. It needs to be finely sliced into shavings, so that its full flavours can be enjoyed without the fibrous texture.

Ingredients

150 g (5 oz) scallops
1 stalk lemongrass, very finely sliced

Asia
Thailand
Fish course
Gluten-free
Pescatarian
South East Asia

Method

Blanch the scallops in boiling salted water, then drain. Combine the scallops with the remaining ingredients. To serve, add dressing to the salad and toss well.

To make the dressing, crush the chillies with the salt until fine, using a mortar and pestle (or a food processor), then add the sugar, lime juice and fish sauce. The dressing will taste salty, sour and just a little sweet.