Ingredients

tsp coriander seeds 1 clove tsp cumin seeds 1 head of garlic peeled, reserve half for garnish 1 cardamom pod 1 finger of fresh ginger grated 1 stick lemon grass 3 shallots chopped tsp turmeric 1 hot green chilli 2 tsp of brown sugar 1 tsp shrimp paste 500ml chicken stock 250ml coconut milk 12 large diver-caught scallops in their shells 1 large carrot sliced on the mandolin and blanched 1 courgette, sliced on the mandolin 1 cup of camargue red rice, cooked as per package 250ml double cream Fish sauce and lime juice to taste 100g picked and washed coriander for garnish

Description

Heat A Dry Pan On The Hot And Toast The Coriander Seeds, Cumin Seeds, Clove And Cardamom For 30 Seconds To Release Their True Flavours And Place In A Pestle And Mortar And C Grind. Add The Ginger, Lemon Grass, Shallots, Turmeric, Chilli, Sugar And Shrimp

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