Name: Thai-flavoured scallop pies
Cook time: 25 min
Total time: 25 min
Ingredients: 12 wonton or gow gee wrappers; 1/4 cup (60 millilitres) vegetable oil; 3 shallots (75 grams), finely chopped; 1 fresh small red thai chilli, finely chopped; 2/3 cup (160ml) coconut milk; 1 tablespoon fish sauce; 1 tablespoon lime juice; 3 teaspoon light brown sugar; 3 fresh kaffir lime leaves, finely shredded; 3 teaspoon cornflour; 1 tablespoon water; 500 gram scallops, without roe, coarsely chopped; 1/4 cup fresh coriander leaves; 1 fresh small red thai chilli, finely sliced, extra

Ingredients

12 wonton or gow gee wrappers

1/4 cup (60 millilitres) vegetable oil

3 shallots (75 grams), finely chopped

1 fresh small red thai chilli, finely chopped

2/3 cup (160ml) coconut milk

1 tablespoon fish sauce

1 tablespoon lime juice

3 teaspoon light brown sugar

3 fresh kaffir lime leaves, finely shredded

3 teaspoon cornflour

1 tablespoon water

500 gram scallops, without roe, coarsely chopped

1/4 cup fresh coriander leaves

1 fresh small red thai chilli, finely sliced, extra

Method

1.Preheat oven to 200°C. Oil 12-hole (1/3-cup/80ml) muffin pan.

2.Brush wrappers with half the oil; press into pan holes. Bake about 10 minutes or until crisp. Stand in pan 5 minutes. Transfer to a wire rack; cool.

3.In a large frying pan, heat remaining oil; cook shallot and chilli, stirring, until softened. Add coconut milk, sauce, juice, sugar and lime leaves. Cook, stirring, until fragrant. Bring to the boil. Stir in blended cornflour and water; cook, stirring, until sauce boils and thickens.

4.Add scallops; simmer, uncovered, until almost cooked through. Season. Spoon scallop mixture into pie shells. Top with coriander and extra chilli.

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Ingredients

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