Caramelised Scallop Miang (Betel Leaves)

delicious.com.au

The Quokkas

⅔ cup (50g) shredded coconut, toasted

½ cup (75g) roasted peanuts, crushed

2 tablespoons chilli bean paste or chilli jam (see notes)

1 ½ tablespoons fish sauce

2 tablespoons palm sugar or brown sugar

¼ cup (75g) sweet chilli sauce

2 tablespoons lime juice

Peanut oil or rice bran oil, to brush

20 scallops, roe removed

20 betel leaves (see notes)

Fried Asian shallots (see notes), coriander leaves and finely shredded kaffir lime leaves, to serve

Directions at delicious.com.au

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