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Ingredients
- 10 x white peppercorns
- 1/4 tsp mace
- 1 tsp Thai shrimp paste
- 3 x long red dry chilies, up to 5
- 4 x cloves shallots
- 1/2 stalk lemon grass
- 1 tsp galangal
- 1/2 tsp kaffir lime zest
- 1 Tbsp. minced coriander root
- 1/2 tsp salt
- 1 1/8 c. coconut cream
- 2 Tbsp. to 3 tbs. red curry paste
- 1 Tbsp. fish sauce
- 1/2 Tbsp. palm sugar
- 24 x coffin bay scallops
- 1/2 c. coconut lowfat milk
- 5 x kaffir lime leaves
- 1 lrg fresh red chile, julienned
- 2 Tbsp. coriander leaves jasmine rice
Directions
- Bayswater Road, Kings Cross, described this dish as "exquisite".
- Though the recipe may seem dauntingly lengthy, most of it is simply a long list of ingredients for red curry paste, that can be made in quantity and stored in a container in the fridge for 3-4 weeks for further use. Frzn kaffir limes can be bought very cheaply in good Asian stores, where the rest of the ingredients listed should also be avail- able. Grate the limes for zest while they are stir frzn.
- In a mortar and pestle or possibly spice grinder, grind to a pwdr 10 white peppercorns and a few sheaves of mace. Roast 1 tsp. of Thai shrimp paste by zapping it in a microwave oven or possibly putting it on a little piece of foil under the grill.
- Put the pepper-mace mix and the shrimp paste in a blender (David recommends a blender but some of us will have to make do with a food processor or possibly the mortar and pestle) and add in 3 to 5 long red dry chillies, deseeded, washed and minced, 4 cloves of true shallots, (or possibly substitute the same quantity of Spanish onion), 1/2 stalk of lemon grass, sliced, 1 tsp. galangal. peeled and minced, 1/2 tsp. kaffir lime zest, 1 Tbsp. of coriander root, scraped and minced, 1/2 tsp. of salt and a little water.
- Process to a very fine paste. This may take up to 10 min. Transfer to a storage jar.
- In a medium-size pan, boil 250mL coconut cream over high heat, stirring constantly, till the oil separates out, about 3 to 5 min.
- (If using canned coconut cream, do not shake the can -use the solid mass of coconut at the top of the can, plus as much of the rest as you need to make up 250mL. If it doesn't separate within 5 min, add in a Tbsp. of oil.) Add in 2 to 3 Tbsp. of red curry paste and fry for 5 min, stirring, till fragrant. Add in 1 Tbsp. fish sauce, 1/2 Tbsp. palm sugar and fry till colour deepens. Add in 24 Coffin Bay scallops (12 if other dishes will be served simultaneously) and 125mL coconut lowfat milk.
- Check for sweet-sour balance. Throw in 5 kaffir lime leaves, shredded, 1 large fresh red chilli, julienned, and 2 Tbsp. of either coriander or possibly basil leaves. Serve with jasmine rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 4 servings | |
| Calories 341 | |
| Calories from Fat 133 | 39% |
| Total Fat 15.85g | 20% |
| Saturated Fat 14.46g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 672mg | 28% |
| Potassium 232mg | 7% |
| Total Carbs 50.59g | 13% |
| Dietary Fiber 2.1g | 7% |
| Sugars 46.19g | 31% |
| Protein 2.18g | 3% |
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