1 For the Soup: Place the garlic, shallot, 1 tbsp vegetable oil, pinch of salt and dried chilli flakes in a pestle and mortar and crush to make a paste. 2 Heat a large pan, add the spice paste and cook for two minutes. Crush 1 stem of lemon grass and add to the pan with the stock, fish sauce, lime juice, caster sugar and lime zest. Simmer for about five minutes to allow flavours to develop. 3 Cut the remaining lemon grass in half lengthways to make thin pieces, then thread some of the scallops onto each. Heat 1 tbsp vegetable oil in a frying pan, add the skewers and cook for 1-2 minutes, turning halfway through, or until the scallops are just cooked. 4 Place the scallop skewers in the base of a shallow dish and strain the soup into the bowl. Garnish with chopped chilli. For the Pad Thai: Heat the oil in a wok, add the ginger, garlic and shallots and soften for a few minutes. 5 Increase the heat, add the scallops and cook quickly to brown, then add the egg and beat with a fork very quickly to make thin strands of egg. Add the noodles and stir for about 15 seconds. 6 Add the soy sauce, fish sauce, lemon juice, sesame oil, caster sugar, ground white pepper and chopped herbs. Pile onto a large plate and serve. For the Souffles: Preheat oven to 200c/400f/Gas 6. Grease the inside of two ramekin dishes using a little melted butter and dust with a little flour. 7 Melt the butter in a pan, add 3 tbsp plain flour and cook for a minute, stirring. Gradually stir in the milk to make a sauce and simmer for 2-3 minutes. Add 50g/1 3/4oz caster sugar, 2 tbsp lime juice, lime zest, chopped ginger and eggs yolks and mix together. 8 Whisk the egg whites until stiff, add to the sauce and fold in. Spoon the mixture into the prepared ramekin dishes, place on a baking sheet and cook in the oven for about 15 minutes, or until well risen and golden brown. 9 Place the remaining caster sugar in a pan with 3 tbsp water and heat until the sugar dissolves, increase the heat and cook until the mixture begins to caramelise. 10 Remove the pan from the heat, add the juice of 2 limes and carefully continued in part 2
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (905g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 600 (50%)|
|Amt Per Serving||% DV|
|Total Fat 66.7g||89 %|
|Saturated Fat 17.6g||88 %|
|Monounsaturated Fat 28.8g|
|Polyunsanturated Fat 11.2g|
|Cholesterol 2222.6mg||684 %|
|Sodium 3729.1mg||129 %|
|Potassium 1019.3mg||27 %|
|Total Carbohydrate 85.8g||25 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 84.8g|
|Protein 71g||101 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1209
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!