FAST FOOD

Raw scallop salad (Pla hoi shenn dip)

This salad is chilli hot, so adjust the chillies according to your taste.

Serves 6



Salad
150 gm   scallops, thinly sliced widthways
2½ tbsp   lime juice
3-4   fresh green birdseye chillies, halved and seeded
3   red shallots, thinly sliced
1 stalk   lemongrass, white part only, outer leaves removed, thinly sliced
To serve:   sprigs of mint


1 Combine scallops, lime juice and a large pinch of sea salt in a small bowl, stir until well combined, then marinate for 5 minutes or until scallops are firm and opaque.
2 Soak chillies in a bowl of salted water for 3-4 minutes, then drain and rinse. Halve chillies lengthways, then cut into thin slices lengthways. Add chillies, fish sauce, shallots and lemongrass to scallops and toss to combine. The dressing should taste sour and salty. Serve immediately with sprigs of mint.


RECIPE David Thomspon PHOTOGRAPHY William Meppem STYLING Emma Ross


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