Grilled Saigon pork rib
Take ribs to another level with these Vietnamese sticky ribs topped with peanuts and sesame seeds. Divine served on a bed of pickled mooli and carrot
Carpaccio scallops
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- More effort
- Serves 4
Skip to ingredients
- 80g cherry tomatoes
- vegetable oilfor frying
- 150g fresh raw scallops
- 20g radishes
- a few dillsprigs
- ½ tsp chia seeds
For the sauce
- 1 tbsp granulated sugar
- 4 tsp fish sauce
- 4 tsp rice vinegar
Nutrition: Per serving
- kcal102low
- fat5g
- saturates0g
- carbs8g
- sugars6g
- fibre1g
- protein6g
- salt1.4g
Method
step 1
First, make the crispy tomato skins. Lower the cherry tomatoes into a pan of boiling water for 30-60 seconds until their skins begin to crack and peel, then, using a slotted spoon, lift them into a bowl of cold water. Once cool, peel off the skins and pat dry. Chop the flesh and set aside. Fill a saucepan one-third full with vegetable oil and heat to 170C. Fry the skins for 30-60 seconds or until golden yellow. Transfer to kitchen paper and sprinkle with a little salt.
step 2
To make the sauce, bring 50ml water to the boil in a saucepan, add the sugar and stir to dissolve, then cover and put in the fridge to cool down. Once cool, blend with the fish sauce, vinegar and 30g tomato flesh.
step 3
Thinly slice the scallops and radishes and mix with the sauce. Transfer the mixture to four plates using a slotted spoon, then drizzle over a bit more sauce and scatter over the tomato skins, dill and chia seeds.
