[themify_col grid=”2-1 first”]
Serves 4
Ingredients:
- 3cm piece fresh ginger
- 20 scallops in half shelf, roe removed
- 1 tablespoon thinly sliced fresh lemongrass
- 4 shallots, thinly sliced
- 1 tablespoon sesame oil
- 1 long chili finely chopped
- ¼ cup kecap manis
- ¼ cup soy sauce
- whole lime
Method:
- Slice ginger thinly & cut slices into thin strips. Place scallops, in batches, in a single layer bamboo steamer; top with ginger, lemongrass, chilli and onions.
- Cover, then steam scallops for about 5 minutes
- Divide scallops among service plates, top scallops with combined remaining ingredients. (soy sauce, kecap manis & sesame oil)
- Portion lime and serve on plate. Lime should be squeezed over scallops before eating