Ceviche Prawns and Scallops with Nam Jim Sauce
Zesty lime-cured scallops, glazed prawns, and a punchy Thai nam jim sauce packed with chilli, garlic, and palm sugar. Finish with lime cream, coriander oil, and chilli fonds.
Ingredients
- 4 scallops
- 4 prawns, shelled
- 2 limes, juice and zest
Sauce
- 10 green bird’s eye chillies
- 7g coriander roots
- 1g Maldon sea salt
- 21g garlic
- 90ml lime juice
- 80ml fish sauce
- 80g palm sugar
- 4g chopped coriander
- 6g Thai paste
To serve
- 100ml double cream, whisk with juice of 1 lime
- Coriander oil
- Micro coriander
- Chilli fonds
Method
Bash the chillies, roots, salt and garlic together in a pestle and mortar until smooth. Add the lime juice, fish sauce and palm sugar and mix. Finish with the shrimp paste and coriander.
Thinly dice the scallops and lay onto plates. Squeeze over the lime juice and zest, leave for 2 minutes and then spoon over the nam jim sauce.
Pan fry the prawns in a little vegetable oil and when pink, add the xo sauce. To serve. spoon the prawns onto a plate and drizzle over the lime cream and herb oil. Scatter with chilli fonds and micro coriander.
For the scallops, spoon onto plates, top with more nam jim sauce, drizzle over the lime cream, chilli fronds and herb oil.
Ingredients
- 4 scallops
- 4 prawns, shelled
- 2 limes, juice and zest
Sauce
- 10 green bird’s eye chillies
- 7g coriander roots
- 1g Maldon sea salt
- 21g garlic
- 90ml lime juice
- 80ml fish sauce
- 80g palm sugar
- 4g chopped coriander
- 6g Thai paste
To serve
- 100ml double cream, whisk with juice of 1 lime
- Coriander oil
- Micro coriander
- Chilli fonds
Method
Bash the chillies, roots, salt and garlic together in a pestle and mortar until smooth. Add the lime juice, fish sauce and palm sugar and mix. Finish with the shrimp paste and coriander.
Thinly dice the scallops and lay onto plates. Squeeze over the lime juice and zest, leave for 2 minutes and then spoon over the nam jim sauce.
Pan fry the prawns in a little vegetable oil and when pink, add the xo sauce. To serve. spoon the prawns onto a plate and drizzle over the lime cream and herb oil. Scatter with chilli fonds and micro coriander.
For the scallops, spoon onto plates, top with more nam jim sauce, drizzle over the lime cream, chilli fronds and herb oil.
