Steamed scallops with yellow curry broth

Method

1. Using a mandolin, pare the carrot and courgette into thin ribbons.

2. Open and clean the scallops and remove the roes. Wash and reserve the shells. Wrap each scallop in a carrot strip going in one direction and a courgette strip going the other way. Secure the strips in place with a cocktail stick.

3. Spoon a rough heap of cooked red rice onto each of the 12 shells. Top with a wrapped scallop and arrange in a bamboo steamer.

4. For the garnish, thinly slice the remaining garlic cloves. Heat a 2cm-depth of vegetable oil in a deep frying pan and fry the shredded garlic until golden. Drain on absorbent kitchen towels.

5. Heat a dry pan on the stove and toast the coriander seeds, clove, cumin, and cardamom for 30 seconds. This helps in releasing their aromas. Grind the spices to a powder using a mortar and pestle.

6. Add half the peeled garlic cloves, ginger, lemon grass, shallots, turmeric, chilli, sugar and shrimp paste. Continue grinding until the paste becomes smooth. Transfer the paste to a saucepan and add the chicken stock and coconut milk. Bring the curry broth to a boil.

7. Put the covered bamboo steamer containing the scallops over the simmering curry. Leave to cook for 2 to 3 minutes.

8. Strain the curry broth into a clean pan and add the double cream. Adjust the seasoning with fish sauce and lime juice, and pour the sauce over the scallops. Garnish with the crisp-fried garlic slivers and chopped coriander before serving.