| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Seafood |
|
Worrall tho, Worrall2 |
1 |
servings |
INGREDIENTS
| 1 |
bn |
Coriander roots |
| 1 |
|
5 cm piece lemongrass |
| 1 1/2 |
|
Cloves garlic |
| 1 |
|
Red chilli; chopped |
| 1 |
|
Green chilli; chopped |
| 1 |
|
1 inch piece ginger |
| 1/4 |
c |
Coconut cream |
| 10 |
|
Prawns |
| 5 |
|
Scallops |
| 1/2 |
tb |
Lime juice |
| 1 1/2 |
tb |
Fish sauce |
| 1 1/2 |
ts |
Sugar |
| 3 |
|
Lime leaves |
| 8 |
|
Shallots; chopped |
| 1 |
pk |
Rice paper |
| 1 |
|
Papaya |
| 4 |
tb |
Lime juice |
| 3 |
tb |
Fish sauce |
| 4 |
tb |
Soft brown sugar; (4 to 5) |
INSTRUCTIONS
Fill a coffee grinder with the coriander roots and blitz, then add the
lemongrass, garlic and chillies and blitz again. Scoop out this mixture and
place in a frying pan with the coconut milk. You want to reduce the liquid
a little, so move the milk around and let it bubble away for 5 minutes. Add
the lime juice, fish sauce and sugar and keep the pan moving.
Cut the scallops and prawns into 1/2 inch pieces and remove the muscle from
the scallops. Add these to the sauce and keep moving. Let the seafood cook
for 1 minute. Once cooked remove the pan from the heat and transfer
everything to a bowl. Place the bowl over another bowl filled with iced
water. Fold 8 shallots into the sauce.
To soften the rice paper, place the sheets into medium to hot water for a
few minutes.
To make up the rolls, take one piece of rice paper and spoon some of the
filling into the middle of the paper. Place a piece of coriander and basil
at either end of the paper so that when the paper is rolled up, the leaves
stick out. Roll up the paper carefully.
Peel and cut julienne a papaya and place in a bowl. Add to it the lime
juice, fish sauce and brown sugar and mix to combine. Serve on a plate on
the side of the paper rolls and with some coriander sprigs.
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