Thai flavours with fish is a combination that works really well and this dish makes the perfect starter. However, the sauce can be used to accompany other dishes and is delicious, paired with chicken in a Thai Green Curry.
For the paste
1 Lemongrass stalks, chopped
1 Green chilli, seeds removed, chopped
1 Shallot, chopped
Thumb size piece fresh ginger
1 Garlic cloves, peeled and chopped
1 tsp Ground Cumin
1 tsp Ground Coriander
½ tsp Crushed Black Peppercorns
1 tbsp Thai Fish Sauce
1/2 tsp Palm Sugar
For the curry
200ml Coconut Milk
3 Asparagus spears shredded (I use a vegetable peeler)
Firstly make the paste. Add all the ingredients for the paste to a blender and blend until smooth. Heat a small sauce pan on a medium heat and add the paste. Add the coconut milk and stir until well combined. Keep on a low heat until ready to use.
For the scallops heat a frying pan over a high heat, add a tablespoon of oil. Season the scallops with salt and pepper. When the frying pan is hot add the scallops and fry for 1-2 minutes on each side. It is important to only turn the scallops once to ensure they caramelise.
When ready to serve. Spoon a little of the sauce on the plate and add the scallops. Top with the shredded asparagus