Wednesday, 4 August 2010

lemongrass & ginger scallops with chili, coriander and lime rice noodles

This is something I always seem to crave.  I could eat it every day for ever and ever ....
Unfortunately I don't have a recipe for it, it is one of those dishes that you make up and taste as you go.
I'll post the ingredients and a 'how to' anyway.


Rice noodles
finely chopped coriander
finely chopped red chili
a small amount of finely chopped mint
juice of a few limes
a splash of fish sauce (nam pla)
a glug of sweet chili dipping sauce

Put the noodles in a large bowl and pour over boiling water to cover. Mix the noodles so they don't stick together.  Leave for about 6-8 minutes until al dente, then wash the noodles under lots of cold water to avoid them becoming starchy and sticky.
Mix all the above ingredients with the cooked noodles.

a centimeter of grated fresh ginger root.
the inside of 1 lemongrass finely chopped
a small glug of fish sauce
the juice and rind of 1 1/2 limes
a small glug of sweet chili sauce
unsalted butter

Put a small amount of butter into the frying pan, once hot add the scallops. Fry until brown on both sides.  Once the scallops are nearly cooked remove from the pan. Add all the rest of the ingredients to the same pan that the scallops have been cooked in, they should start to bubble and smell yummy.  Now add a big lump of unsalted butter to the pan and turn the heat down to low (you don't want this to boil, as it will separate). You want to keep adding butter until the sauce becomes a pale orangey yellow colour and begins to thicken, once this happens add the scallops back to the pan and cook for a minute or two.

Serve the scallops on top of the rice noodles with all that beautiful sauce drizzled over ... yum yum!

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