Serves 4
12 Japanese scallops
1 kaffir lime leaf
Salt
2 medium eggplants
1 red onion, chopped
10g coriander leaves, chopped
50g spring onion, chopped
1 tbsp corn oil
8 pc dried chilli, for garnish
FOR THE EGGPLANT SALAD DRESSING
3 tbsp fish sauce
3 tbsp lime juice
10g garlic, chopped
10g Thai chillies, chopped
1 tsp white sugar
Spicy scallop and eggplant salad
1. Marinate the scallops with kaffir lime leaves and salt for 10 mins
2. For the eggplant salad, make holes in the eggplants using a fork and place on a grill for about 20 mins or until cooked. Set aside to cool before peeling, then chop and mash.
3. Mix the fish sauce with the lime juice, garlic, chillies and sugar. Add the dressing to the peeled eggplants, then add the red onions, coriander and spring onion to make the salad.
4. Lightly season and sear the scallops in corn oil, on both sides, for 2 mins.
5. On a plate, add a spoonful of the eggplant salad, place one scallop on top and garnish with the dried chilli, before serving.