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Ingredients
- 16 scallops
- 1 red onion, chopped
- 1 tbsp coconut oil
- 50g ginger, peeled and finely sliced
- 2 cloves garlic, peeled and chopped
- 1 tbsp fish sauce
- 1 green chilli or 1 red chilli, deseeded and finely chopped
- 1 tin coconut milk
- Big bunch coriander
- 300g mangetout
- 300g beansprouts
- Juice of 2 limes
- Salt and pepper
Sweat the onion, garlic, chilli and ginger in the coconut oil in a large pot and over a medium heat for a few minutes, before adding the coconut milk and fish sauce to make a tasty sauce.
Let it cook for about 25 minutes or so on a gentle heat to let the flavours really develop.
Then add the scallops and cook over a medium heat for about two minutes before adding the mangetout and beansprouts and cooking for a further two minutes.
Season well with the lime juice and some salt and pepper.
Serve in bowls with lots of chopped coriander.
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