Quick & Easy

Thai-flavoured scallop pies

thai-flavoured scallop pies
12 Item



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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