Asian

Caramelised scallop miang (betel leaves)

Name: Caramelised scallop miang (betel leaves)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 20
Cuisine: /asian, /asian recipes
Ingredients: 2/3 cup (50g) shredded coconut, toasted; 1/2 cup (75g) roasted peanuts, crushed; 2 tablespoons chilli bean paste or chilli jam (see notes); 1 1/2 tablespoons fish sauce; 2 tablespoons palm sugar or brown sugar; 1/4 cup (75g) sweet chilli sauce; 2 tablespoons lime juice; Peanut oil or rice bran oil, to brush; 20 scallops, roe removed; 20 betel leaves (see notes); Fried Asian shallots (see notes), coriander leaves and finely shredded kaffir lime leaves, to serve

2 ratings

05m

Caramelised scallop miang (betel leaves)

Jump to recipe

Create elegant Asian starters in minutes with these caramelised scallops on a bed of betel leaves.

2/3 cup (50g) shredded coconut, toasted
1/2 cup (75g) roasted peanuts, crushed
2 tablespoons chilli bean paste or chilli jam (see notes)
1 1/2 tablespoons fish sauce
2 tablespoons palm sugar or brown sugar
1/4 cup (75g) sweet chilli sauce
2 tablespoons lime juice
Peanut oil or rice bran oil, to brush
20 scallops, roe removed
20 betel leaves (see notes)
Fried Asian shallots (see notes), coriander leaves and finely shredded kaffir lime leaves, to serve

Method

1.

Caramelised scallop miang (betel leaves). Right: lime & coconut panna cotta.
2.

Brush a large frypan with a little oil and place over medium-high heat. Season the scallops with salt, then cook, in batches, for 30 seconds each side or until golden and caramelised on the outside, but still opaque in the centre – add a little extra oil if needed.
3.

Place 1 heaped teaspoons chilli sauce on each betel leaf, top with a scallop, then garnish with fried Asian shallots, coriander and kaffir lime leaf. Serve immediately.