Coconut chilli scallops with pomelo Salad

Name: Coconut chilli scallops with pomelo Salad
Cuisine: Thai
Ingredients: 2 teaspoons Massaman Curry Paste; 2 teaspoons Sambal Bajak; 2 teaspoons strained lime juice; 24 fresh sea scallops, cleaned; 200 ml/6½ fl oz coconut cream; 1 tablespoon shaved palm sugar/jaggery; 1 tablespoon shaved palm sugar/jaggery; 20 ml/¾ fl oz fish sauce; 2 green onions/scallions, sliced; 4 kaffir lime leaves, shredded; 4 tablespoons shredded segments of pomelo or ruby grapefruit; 4 tablespoons shredded segments of pomelo or ruby grapefruit; 1 large red Chinese or Dutch chilli, seeded and finely sliced; 1 large red Chinese or Dutch chilli, seeded and finely sliced; ¼ cup freshly shaved or grated coconut; 2 green onions/scallions, sliced; 2 tablespoons shredded Thai/holy basil leaves; 2 tablespoons shredded Thai/holy basil leaves; 2 tablespoons Fried Shallot Slices; ¼ cup watercress leaves; 2 tablespoons coriander/cilantro/Chinese parsley leaves; 1 small cucumber, seeded and finely sliced; 2 tablespoons coriander/cilantro/Chinese parsley leaves; 2 tablespoons coriander/cilantro/Chinese parsley leaves

Preparation info

Serves
4

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

200 ml/6½ fl oz coconut cream
1 tablespoon shaved palm sugar

Oceania
Asia
Australia
Malaysia
Thailand
Fish course
Pescatarian
Gluten-free

Method

Bring coconut cream, palm sugar and fish sauce to the boil in a saucepan, uncovered, then reduce to a simmer and stir in massaman curry paste, sambal bajak and lime juice. Cook for 5 minutes. Taste and, if necessary, adjust seasoning.
Reduce heat to very low and poach scallops in coconut sauce for 2-3 minutes. Remove scallops from sauce and remove sauce from he