Name: Chilli scallops
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 tablespoon peanut oil; 32 (1.3kg) scallops, with roe attached; 4 clove garlic, thinly sliced; 5 centimetre (25g) fresh ginger, thinly sliced; 2 fresh small red thai chillies, finely chopped; 3 green onions, thinly sliced; 1/3 cup (80ml) sweet chilli sauce; 1 teaspoon fish sauce; 2 teaspoon light brown sugar; 1/2 cup (125ml) chicken stock; 1/4 cup loosely packed, finely chopped fresh coriander

Ingredients

1 tablespoon peanut oil

32 (1.3kg) scallops, with roe attached

4 clove garlic, thinly sliced

5 centimetre (25g) fresh ginger, thinly sliced

2 fresh small red thai chillies, finely chopped

3 green onions, thinly sliced

1/3 cup (80ml) sweet chilli sauce

1 teaspoon fish sauce

2 teaspoon light brown sugar

1/2 cup (125ml) chicken stock

1/4 cup loosely packed, finely chopped fresh coriander

Method

1.Heat half the oil in a wok. In batches, stir-fry scallops until just changed in colour. Remove from wok.

2.Heat remaining oil in wok and stir-fry garlic, ginger, chilli and onion until onion is soft.

3.Stir in combined sauces, sugar and stock; bring to the boil. Return scallops to wok and stir until heated through. Serve scallops sprinkled with coriander.

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