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4
Medium
By Sri Owen
Published 2002
Serve this as a small soupy starter or as a one-bowl lunch or supper. Normally in Southeast Asia the scallops would just be cooked in the soup, almost certainly becoming what Westerners regard as overcooked and slightly rubbery.
Heat a pan of unsalted water. When it is just simmering, add the noodles, bring back to the boil, turn down the heat and simmer for 3-4 minutes. Drain in a colander and run cold water over them until they are cold.
Make the spice mixture by crushing all the ingredients together in a mortar with a pestle until fairly fine.
Heat the butter or oil in a medium pan. When hot, add the