Asian Scallops with Crispy Pork
Due to lack of travel, we find ourselves creating all these fantastic Asian style dishes on the regular, and yes, you are welcome!
I just got back from Broome, which I found to be vibing Singapore and Bali all in one and so now as I write this, I am craving it again. It is SO good. We ended up using all of the scallops we purchased, and then tossing them through with everything as though it was just a salad, and I can highly recommend it if you don't want the fiddle of plating them up. But they are a party time winner as we have shown. Just be prepared to make more than you think you'll need.
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Asian Sticky Sauce
- 1 cinnamon stick(s) broken into pieces
- 2 star anise
- 3 garlic cloves
- 10 Grams fresh ginger
- 2 fresh coriander or cilantro root and stems (saving leaves for garnish)
- 30 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1/4 Teaspoon white pepper
- 100 Grams palm sugar (not coconut sugar)
- 50 Grams liquid chicken stock
- 1/2 Tablespoon fish sauce
- 1 pork medallion
- 1 Pinch pink salt flakes and pepper as needed BUY
- 2 Teaspoons Extra Virgin Olive Oil (EVOO) plus more for frying BUY
- 4 kaffir lime leaves leaves, sliced thinly (julienned)
- 2 spring onion, julienned thinly
- 2 red chilli seeds removed, julienned
- fresh coriander or cilantro leaves
- 2 shallots, sliced thinly
- 50 Grams Extra Virgin Olive Oil (EVOO) BUY
- 12 sea scallops
- 1 Pinch pink salt flakes BUY
- 1 Batch Green Nahm Jihm Green Nahm Jihm ready to go Recipe
To make the sauce, place cinnamon and star anise into the Thermomix bowl and mill 20 sec/speed 10. Add garlic, ginger, coriander root and stems, EVOO and white pepper. Chop 6 sec/speed 6. Sauté 5 min/Varoma/speed 1.
Add palm sugar, stock and fish sauce. Cook 2 min/Varoma/speed 1. Set aside. (You will have more than you need, but it is fantastic in all salad dressings!)
To make the Crispy Pork, place all ingredients into a stasher bag. Place blade cover into the Thermomix bowl. Place stasher bag on top. Fill up with water until bag is submerged. Cook 25 min/60°C/speed soft.
Place pork Into a clean Thermomix bowl with any liquid that is in the bag. Shred 4 sec/Reverse/speed 4 or until shredded.
Heat a good splash of EVOO in a pan over high heat. Fry shredded pork until browning and crispy. Set aside.
Prepare garnish ingredients, set aside.
To make the fried shallots, heat EVOO in a small saucepan and shallow fry shallots over a low-medium heat, slowly until crispy. Set aside on paper towel.
Once everything else is ready to go, fry the scallops over high heat with a pinch of salt. Fry till nicely caramelised on one side, turn over and cook for just a few seconds.
Prepare the spoon/bowls you are serving in. Place some Green Nahm Jihm in first, top with a scallop, then the salad, followed with some crispy pork, the sauce and topped off with fried shallots.
We found that if you wanted this as more of a main, it makes a fantastic salad, all tossed together gently in a large bowl.
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