Seared scallops with spicy pork mince
200g pork mince
1 clove garlic, thinly sliced
1 kaffir lime leaf, shredded
2tsp Lee Kum Kee chilli garlic sauce
1tbsp fish sauce
2tsp oyster sauce
1 tbsp palm sugar
1 tbsp chopped roast cashews
1 tbsp chopped coriander
1 tbsp fried shallots
Juice of 1/2 lime
Thinly sliced red chilli, shredded kaffir lime leaf and lime wedges to garnish
Heat 1 tbsp oil in wok over medium heat. Add garlic and fry until fragrant. Add pork and cook until brown.
Add chilli garlic sauce, fish sauce, oyster sauce and palm sugar. Cook until reduced and sticky.
Remove from heat and stir through cashews, coriander and fried shallots. Add lime juice to taste.
Meanwhile heat remaining oil over high heat in pan. Add scallops and sear until just translucent in the centre.
Place mounds of mince on clean scallop shells or Chinese spoons. Place scallop on top and top with chilli and kaffir lime leaves. Serve with lime wedges.
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