Don't be deceived by how simple this scallop dish is, the flavour won't disappoint!


  • .5 bunch water spinach

  • 30ml vegetable oil

  • 24 scallops, cleaned (vary the quantity according to the scallop size)

  • 125ml coconut milk

  • 75ml chicken stock

  • 1 teaspoon curry powder (Malaysian variety if possible)

  • 1 teaspoon caster sugar

  • 1 tablespoon oyster sauce

  • 1 tablespoon fish sauce

  • 2 spring onions, chopped

  • .5 cup coriander leaves

  • 6 Thai basil leaves, torn


  • 1.

    To prepare the water spinach, pick the leaves, discard any stems that are very thick, then roughly chop the remaining stems and leaves.

  • 2.

    Heat the oil in a wok or frypan until smoking, add the scallops and stir-fry for no longer than 30 seconds. Remove the scallops and set aside until required.

  • 3.

    Off the heat, lightly wipe the wok with a paper towel then return the wok to heat. Add the coconut milk, chicken stock, curry powder, caster sugar, oyster sauce and fish sauce and simmer, stirring, approximately 2 minutes. Add the water spinach, spring onions, half the coriander and Thai basil. Cook for a further minute and a half, then stir in the scallops.

  • 4.

    Transfer the stir-fry to a serving bowl and garnish with remaining coriander.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 254kj
  • Fat Total 14g
  • Saturated Fat 6g
  • Protein 21g
  • Carbohydrate 10g
  • Sugar 1g
  • Sodium 1131mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Extract from 'The Red Spice Road Cookbook', RRP $49.95. © John McLeay 2010

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