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Ingredients
4 large size scallops
4 large size prawns, deveined
4 medium size calamari, cut in rings
1 cup unsweetened coconut milk
2 finely sliced kaffir lime leaves
1 tablespoon fresh lemon grass, sliced
1 teaspoon fresh ginger, sliced
1 teaspoon Thai fish sauce
1 teaspoon oyster sauce
I teaspoon fresh lime juice
pinch of white pepper and sugar
Accompaniments
2 sliced cabbages, cut into about 1 inch pieces, boiled until soft
2 Roma tomatoes, cut into large pieces
For Garnish
2 sprigs of cilantro
2 thin slices of lime
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Method
In a saucepan, add coconut milk, kaffir leaves, lemon grass, ginger, fish sauce, oyster sauce, lime juice, white pepper and sugar. Stir until blended and bring to a boil. Add scallops, prawns and calamari. Stir occasionally until all seafood is cooked. Do not overcook. Add in cabbage and tomatoes. Stir gently. Garnish with cilantro and sliced lime.
Best served with steamed rice.
Serves 2
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