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Poached scallop & crab salad

Method

  • Heat the coconut milk with 1 heaped tspn each sugar and fish sauce in a large non-stick pan. Add the scallops and poach for about 30 seconds. Then strain the liquid through a fine sieve and set the scallops aside on a tray to cool.
  • To make the dressing, whisk the coconut cream with 2 tbsp sugar and 3 tbsp fish sauce.
  • In another bowl, gently toss the mint, coriander, kaffir lime leaves, chillies, chives, coconut, crab meat and scallops with dressing to taste.
  • Serve the salad on banana leaves on individual plates.
  • Garry Flynn - Noosa Blue Resort, Noosa

Ingredients

  • 1 cup coconut milk
  • caster sugar
  • Asian fish sauce
  • 200 gm large scallops, sliced in half 
  • 1 cup coconut cream
  • ¾ cup each fresh mint & coriander leaves
  • 3 kaffir lime leaves, julienned
  • 2 small red chillies, de-seeded & julienned
  • 1 cup sliced garlic chives (or plain chives)
  • ¾ cup fresh shredded coconut
  • 1 cup fresh crab meat

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm