Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
4
Medium
By Sri Owen
Published 2002
You are quite right if you think you won’t get this in the food courts of Penang or Malacca, but it is not unusual nowadays to see scallops served in upmarket restaurants, with Thai or Cambodian green papaya or green mango salad. However, I prefer my scallops lightly cooked and eaten without too many other distractions. I would place my fried scallops on a lettuce leaf, or on the shell, with a tiny amount of this sauce.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe