Oriental spring prawns and scallops
Preparation time: 10 minutes
Cooking time: 3 minutes
Ingredients:
Featured in:
May 2015
Cooking time: 3 minutes
Ingredients:
250g fresh tiger prawns peeled
12 fresh diver-caught scallops
100ml peanut oil
Salt and pepper to taste
Ingredients for the dip:
150ml corn oil
50ml light soy sauce
2 tablespoons fresh lime juice
Zest of 2 limes
100g fresh ginger root, peeled and diced
1 large bunch of fresh coriander
2 cloves garlic
2 medium green chillies, deseeded and diced
Featured in:
May 2015
METHOD
To make the dip: Place all the ingredients apart from the oil in a blender and blitz to fine puree, gently add the oil until incorporated and set aside.
When ready to serve, heat a non stick pan, add the oil and pan roast the scallops for 30 seconds each side. Add the prawns and cook for further 2 minutes. Plate the scallops and prawns and cover with little dip.
Archives
Never miss a copy!
Big savings when you take out a subscription.
May ISSUE OUT NOW!![]()
Out now and available in 450 good quality outlets throughout Lincolnshire, including Local Co-op village stores. LIKE and SHARE to spread the word!![]()
Packed full of features including:![]()
• On the ball - Ollie Chessum![]()
• Tales from the tower - Megan Clawson![]()
• Concert for a cause - St Peter and St Paul, Old Bolingbroke![]()
• Life visits: Louth, Woodhall Spa and Boston![]()
• Education supplement - The best options for your child![]()
• West Lindsey Churches Festival - Special weekend events![]()
• Lincolnshire Aviation - Heritage Centre Step back in time![]()
And lots more.![]()
Download today at www.lincolnshirelife.co.uk/product/lincolnshire-life-may-2024-digital-copy-copy/
