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Caramelised scallop miang (betel leaves)
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Prep Time:
5 minutes
Cook Time:
5 minutes
Total Time:
10 minutes
Whip up quick and chic Asian appetizers with caramelized scallops served on betel leaves.
Ingredients:
  • 50g shredded coconut
  • 75g peanuts
  • 40.00 ml chilli bean paste or chilli jam (see notes)
  • 36.60 gm fish sauce
  • 40.00 ml palm sugar or brown sugar
  • 75g sweet chilli sauce
  • 42.00 gm lime juice
  • Peanut oil or rice bran oil, to brush
  • 20 scallops, roe removed
  • 20 betel leaves (see notes)
  • Fried Asian shallots (see notes), to serve
  • Coriander leaves, to serve
  • Finely shredded makrut lime leaves, to serve
Instructions:
  • Combine coconut, peanuts, chilli paste, fish sauce, sugar, chilli sauce, lime juice, and 1/4 cup (60ml) water in a saucepan over low heat. Stir constantly for 2-3 minutes until the mixture thickens and reduces. Let it cool briefly.
  • Prepare caramelized scallop miang by combining betel leaves with caramelized scallops. On the side, create a delightful lime and coconut panna cotta.
  • Prepare the frypan with a light coating of oil over medium-high heat. Season the scallops with salt, then sear them in batches for 30 seconds on each side until they turn a beautiful golden color and caramelize while keeping the center slightly opaque. Add more oil if necessary during cooking.
  • Spread a generous amount of chili sauce on each betel leaf, add a scallop on top, and sprinkle with fried Asian shallots, fresh coriander, and finely sliced makrut lime leaf. Serve right away to enjoy the flavors at their best.

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