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Pla Hoi Shenn (Raw scallop salad)


  • Pound the chillies, salt and sugar with a mortar and pestle (or in a food processor). Then add the lemongrass and pound, before adding the fish sauce and lime juice. Mix well until the sugar has dissolved and taste for seasoning. (Should be hot, sour and salty.)
  • Pour the mixture over the scallops and set aside for no more than 3-5 mins until the scallops turn opaque. Then add the shallots, kaffir lime leaves, mint and coriander. Toss well and serve.
  • adapted from "Thai Food" by David Thompson


  • 2-3 small red chillies, finely sliced
  • a good pinch of sea salt flakes
  • ½ tspn shaved palm (or soft brown) sugar
  • 1 lemongrass stalk, peeled, smashed & white part finely sliced
  • 3 tbsp Asian fish sauce
  • 4 tbsp fresh lime juice
  • 100 gm small scallops, cleaned
  • 4-5 small red shallots, sliced lengthways
  • 4 kaffir lime leaves, shredded
  • a handful of mixed mint and coriander leaves

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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    1 stick125 gm
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    1 cup250 ml
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