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Receta Paper Wrapped Scallops With Papaya Salad

by Global Cookbook

Ingredientes

1 bn Coriander roots 1 x 5 cm piece lemongrass 1 1/2 x Cloves garlic 1 x Red chilli, minced 1 x Green chilli, minced 1 x 1 inch piece ginger 1/4 c. Coconut cream 10 x Prawns 5 x Scallops 1/2 Tbsp. Lime juice

1 1/2 Tbsp. Fish sauce 1 1/2 tsp Sugar 3 x Lime leaves 8 x Shallots, minced 1 pkt Rice paper 1 x Papaya 4 Tbsp. Lime juice 3 Tbsp. Fish sauce 4 Tbsp. Soft brown sugar, (4 to 5)

Direcciones

1. Fill a coffee grinder with the coriander roots and blitz, then add in the lemongrass, garlic and chillies and blitz again. Scoop out this mix and place in a frying pan with the coconut lowfat milk. You want to reduce the liquid a little, so move the lowfat milk around and let it bubble away for 5 min. Add in the lime juice, fish sauce and sugar and keep the pan moving.
2. Cut the scallops and prawns into 1/2 inch pcs and remove the muscle from the scallops. Add in these to the sauce and keep moving. Let the seafood cook for 1 minute. Once cooked remove the pan from the heat and transfer everything to a bowl. Place the bowl over another bowl filled with iced water. Fold 8 shallots into the sauce.
3. To soften the rice paper, place the sheets into medium to warm water for a few min.
4. To make up the rolls, take one piece of rice paper and spoon some of the filling into the middle of the paper. Place a piece of coriander and basil at either end of the paper so which when the paper is rolled up, the leaves stick out. Roll up the paper carefully.
5. Peel and cut julienne a papaya and place in a bowl. Add in to it the lime juice, fish sauce and brown sugar and mix to combine. Serve on a plate on the side of the paper rolls and with some coriander sprigs.

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