Scallop salad (pla hoi shenn)

This simple but tasty salad is from David Thompson’s magnificent new book “thai food” (Penguin). Thompson is Australia’s foremost exponent of authentic Thai cuisine and this new book is a tribute to his years of passionate research and knowledge.

He explains:

“Pla salads are mostly made with seafood that cooks quite quickly, and their dressings are always sour, hot and salty. They are perfumed by lemongrass and mint and finished with shredded kaffir lime leaves. Any delicate seafood, such as lobster, prawns, salmon or oysters can be used in this recipe”.

100g scallops
3 tablespoons fresh lime juice
pinch salt
1 tablespoon fish sauce
3 bird’s eye chillies (scuds), pounded
3 red shallots, sliced
1 stalk lemongrass, finely sliced
4 kaffir lime leaves, shredded
handful of mixed mint and coriander leaves

Clean the scallops. If quite thick, slice them in half crosswise. Knead lime juice and salt into the scallops and marinade for 3-4 minutes until scallops are firm and opaque.

Add fish sauce and scuds. Taste the dressing – it should be sour, hot and salty. Adjust accordingly. Combine with remaining ingredients and serve.

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