Baan by Kay Plunkett-Hogge

Author:Kay Plunkett-Hogge
Language: eng
Format: epub
Publisher: Pavilion Books

Hoi Chen Pad Cha

Scallops Stir-fried with Chillies and Green Peppercorns

In all honesty, I’ve rarely met a shellfish I didn’t like, and scallops are among my favourites – Thai scallops especially so. They are smaller than most fished in European waters, similar in fact to the queenies or queen scallops you find in the Isle of Man. If you can find them, you won’t need to halve the scallop as requested below.

Krachai features here, too. It’s sometimes known as ‘lesser ginger’, ‘Chinese keys’ or ‘fingerroot’. It tastes like a herbaceous ginger, and it’s easy to find in most Asian supermarkets. If you can’t find it, make something else!

Serves 2–4

2 garlic cloves, peeled

2–4 Thai bird’s eye chillies

1 tbsp vegetable oil

300 g/10½ oz scallops, roes separated and each halved into 2 discs

30 g/1 oz krachai (fingerroot/Chinese keys), scraped and finely slivered

1 tbsp nam pla (fish sauce)

1 tbsp oyster sauce

2 kaffir lime leaves, roughly torn

2 sticks fresh green peppercorns

1 long red chilli, sliced diagonally

a handful of Thai sweet basil

In a pestle and mortar, pound the garlic and bird’s eye chillies together into a loose paste.

Heat a large wok and add the oil. When it’s hot, add the garlic and chillies, and stir-fry until vividly fragrant. Add the scallops and the krachai and stir-fry until the scallops are half-cooked, then add the sauces, lime leaves, peppercorns, sliced chilli and the scallop roe, if you have it. As soon as you’ve stirred them in, add the basil. Stir-fry for another 30 seconds or so, then turn out on to a plate and serve.

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