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
We Recommend
Never miss a copy!
Big savings when you take out a subscription.
Have you seen this months copy of Lincolnshire Life Magazine? 📖 ![]()
![]()
If not, you may have missed their feature on the Taste of Excellence Awards, including our very own Tristran Russell presenting the Best Farm or Local Shop to this years winner and finalists Doddington Hall and Gardens, Manor Farm Shops and Garden Centre, Leasingham , Nr Sleaford and Leagate Road Farm Shop, congratulations to you all! 🍾 ![]()
![]()
#awardsceremony #awardsnight #magazinefeature
