© 2009-2011 Quality Eating and Drinking London Ltd

 

© 2009-2011 Quality Eating and Drinking London Ltd

Thai scallop delight

Colour and taste explode in synaesthetic delight in this simple Asian-inspired seafood dish from Patrick Anthony. He prepared it in front of visitors to the July 2009 market at Southbank. Ready in minutes.

400g scallops (sliced in half through their depth if large)
2 green chillies, deseeded and quartered
2 peeled garlic cloves, halved
1 Tbs Thai fish sauce
4 Tbs coconut cream
2 tsp soft brown sugar
2 tbs groundnut oil
2 tbs diced mild peppadew piquante peppers
generous handful baby spinach leaves

boiled rice
1 heaped Tbs chopped coriander leaves

Preparing this dish could hardly be easier.

  • In a food processor bowl, blitz together the green chilli, garlic, fish sauce, sugar and coconut cream.
  • Heat a wok or deep pan, add the oil then briskly stir fry the scallops for about 90 seconds.
  • Stir in the spinach leaves and peppadew peppers followed by the blended green chilli mixture and continue to stir fry for about a minute or so until piping hot.
  • Serve with boiled rice and garnish with the coriander leaves