Asian Scallops with Crispy Pork

Serves 4 as an appetizer Prep Time 20 minutes   Cook Time 40 minutes   Rated:

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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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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