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How to make Caramelised scallop miang (betel leaves)

Yield = 20
Prep time: 0:05
Cook time: 0:05
Total time: 0:10

Ingredients

  • 2/3 cup (50g) shredded coconut, toasted
  • 1/2 cup (75g) roasted peanuts, crushed
  • 2 tablespoons chilli bean paste or chilli jam (see notes)
  • 1 1/2 tablespoons fish sauce
  • 2 tablespoons palm sugar or brown sugar
  • 1/4 cup (75g) sweet chilli sauce
  • 2 tablespoons lime juice
  • Peanut oil or rice bran oil, to brush
  • 20 scallops, roe removed
  • 20 betel leaves (see notes)
  • Fried Asian shallots (see notes), to serve
  • Coriander leaves, to serve
  • Finely shredded kaffir lime leaves, to serve

Method

  • Step 1 Place coconut, peanuts, chilli paste, fish sauce, sugar, chilli sauce, lime juice and 1/4 cup (60ml) water in a saucepan over low heat. Cook, stirring, for 2-3 minutes until thick and reduced. Cool slightly.
  • Step 2 Caramelised scallop miang (betel leaves). Right: lime & coconut panna cotta.
  • Step 3 Brush a large frypan with a little oil and place over medium-high heat. Season the scallops with salt, then cook, in batches, for 30 seconds each side or until golden and caramelised on the outside, but still opaque in the centre – add a little extra oil if needed.
  • Step 4 Place 1 heaped teaspoons chilli sauce on each betel leaf, top with a scallop, then garnish with fried Asian shallots, coriander and kaffir lime leaf. Serve immediately.