Peel the prawns, fry the shells in the peanut oil until they are pink. Add the chicken stock and the lemon grass cut into
Cut the white meat of the scallops in half, leaving the coral attached to one half.
Add the prawns, mussels and scallops to the stock and cook for 2–3 minutes. Lower the heat and add the juice of the limes and the nam pla. Remove from the heat and serve decorated with the strips of kaffir leaf, sliced chilli and finely sliced lemon grass.
© 1993 Ann and Franco Taruschio. All rights reserved.