Name: Scallops with Thai Spicy Cabbage Salad
Cuisine: Thailand
Ingredients: 1 carrot; 8tbsp sunflower oil, plus more for brushing; 2 kaffir lime leaves; 4tbsp Kikkoman soy sauce; 4tbsp rice wine vinegar or white wine vinegar; 225g/8oz rice noodles; 1 garlic clove; bunch of coriander; 1 tbsp sesame oil, to serve; 12 medium-size scallops; 1 tbsp Thai fish sauce; 2 large red chilli peppers; 2.5cm/1 in piece of ginger root; 1 onion; 2 stalks of lemon grass; 1 red sweet pepper; 1 small Savoy cabbage

Preparation info

Difficulty
Easy

Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

About

The combination of Thai and Indonesian flavourings produces a fresh-tasting but very spicy salad that is particularly good served at room temperature with grilled scallops. The salad is very easy to make and, because of the high vinegar content, keeps for several days in the fridge.

Large scallops are hard to come by, as most of them are bought by restaurants or exported to France. Buy 3 medium-sized scallops per person, getting your fishmonger to open the shells and detac