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Taste of Thailand - Seafood in a Lemongrass Broth

Ingredients

• 16 x Regal Roe Less Scallops, defrosted
• 16 x Regal Raw King Prawns, defrosted and shelled
• 300ml Chicken Stock
• 1 tsp Lemongrass Puree
• 4 Spring Onions, finely sliced
• Lime Juice, to taste
• ½ tsp Sugar
• ½ Red Chilli, de-seeded & finely sliced
• 100g Shitake Mushrooms, sliced
• 1 tbsp Fish Sauce
• 2 tbsps Groundnut Oil

Method

• 1. Place the stock, lemongrass, red chilli, spring onions, mushrooms, sugar, fish sauce and a little lime juice (to suit taste) into a large pan and simmer for 5 minutes.
  2. Meanwhile, heat the oil in a separate pan until smoking then add the scallops and prawns and sear for about one minute each side until lightly golden.
  3. Pour the stock in to 4 serving bowls, place 4 scallops and 4 prawns in each and garnish with coriander.

Serves 4

Image provided by the Seafish Authority