Ceviche Prawns and Scallops with Nam Jim Sauce - James Martin Chef
Zesty lime-cured scallops, glazed prawns, and a punchy Thai nam jim sauce packed with chilli, garlic, and palm sugar.
Ingredients
- 4 scallops
- 4 prawns, shelled
- 2 limes, juice and zest
- 10 green bird’s eye chillies
- 7g coriander roots
- 1g Maldon sea salt
- 21g garlic
- 90ml lime juice
- 80ml fish sauce
- 80g palm sugar
- 4g chopped coriander
- 6g Thai paste
- 100ml double cream, whisk with juice of 1 lime
- Coriander oil
- Micro coriander
- Chilli fonds
More Like This
Seafood skewers with nam jim
nzwomansweeklyfood.co.nz
Sichuan Chilli Crisp Pint of Prawns
twistedfood.co.uk
Singapore Style Chilli Prawns with Crab - James Martin Chef
jamesmartinchef.co.uk
Salt & Pepper Squid and Prawns Served with Chilli Jam - James Martin Chef
jamesmartinchef.co.uk
Thai Prawn Salad - James Martin Chef
jamesmartinchef.co.uk
Thai Grilled King Scallops & Prawns | Recipe | Outback Barbecues
outbackbarbecues.com
Scallop Ceviche
rouxbe.com
Prawn, chilli and lime soup - delicious. magazine
deliciousmagazine.co.uk