This salad is chilli hot, so adjust the chillies according to
150 gm scallops, thinly sliced widthways2½ tbsp lime juice3-4 fresh green birdseye chillies, halved and seeded 3 red shallots, thinly sliced1 stalk lemongrass, white part only, outer leaves removed, thinly sliced To serve:sprigs of mint
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.
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.