This is a gorgeous mixture of Indian and Thai cuisines with a subtle blend of spices. You could pan fry the scallops but you wouldn't get the same fresh, subtle taste that you get when steaming.
Heat a dry pan on the hot and toast the coriander seeds, cumin seeds, clove and cardamom for 30 seconds to release their true flavours and place in a pestle and mortar and c grind. Add the ginger, lemon grass, shallots, turmeric, chilli, sugar and shrimp paste. Grind until a smooth aromatic paste is achieved. Scrap into a saucepan and add the chicken stock and coconut milk and simmer over a high heat for 5 minutes.
In another saucepan heat up 2 cm of oil, thinly slice the remaining garlic and fry in the oil until golden and drain on paper towels. Open and clean the scallops, removing the roes and washing and reserving the shells. Wrap each large scallop in a slice of carrot one way and a slice of courgette the other way securing with a cocktail stick. Pop a tablespoon of the cooked red rice into each of the 12 shells; pop a wrapped scallop on top and place in tiered bamboo steamers. Steam over the simmering curry for 2 to 3 minutes.
To finish the yellow curry broth, strain through a sieve and add the double cream, adjust the seasoning with fish sauce and lime juice and serve poured over the scallops and garnish with the garlic crisps and picked coriander.
Nutritional analysis per serving (4 servings)
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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