Seared Scallops on Thai Shrimp and Quinoa Cakes
I love these little Thai mouthfuls , they are literally bursting with FLAVOUR. They are dead easy to make and really do add a WOW factor to your party/dinner. If you want to serve them as a starter, just make them a title larger, and serve on a bed of greens.
makes 10 small appetizer size cakes
1 cup of cooked quinoa
6 raw shrimps/prawns (shelled and de-veined)
2 tbsp Claire’s chili lemon grass sauce (recipe below)
2 tbsp egg white
1 tbsp flax seed
3 tbsp water
salt and pepper for seasoning
2 tbsp coconut oil for frying
* mix the flax seed and water together and then use only 1 tsp of the mixture in the recipe
1. Cook off your quinoa (1 cup of quinoa rinsed in 2 cups of water brought to boil and then simmer until all water has evaporated and quinoa is cooked), Allow quinoa to cool.
2. Make up a batch of Claire’s chili lemon grass dressing (recipe below)
3. Peel and de-vein your prawns/shrimps
4. Mix your flax seed with the water and allow to sit for 3 minutes. Then use 1 tsp of the completed mixture (not all of it) (keep the remainder in your fridge it can be used as a binder in many dishes)
5.In a blender add all your ingredients (quinoa, flaxseed mix, egg white, prawns/shrimps, chili lemon grass sauce)
6. Mix until prawns/shrimps are small pieces.
7. Form into small round and flat shapes (like the picture) About 1 tbsp will make 1 ‘cake’
8 Heat coconut oil in a fry pan and when the oil gets hot, fry the cakes until they are brown on both sides.
9. In a separate fry pan, heat the coconut oil to a high heat.
10. Pat dry the scallops and season with a little salt and pepper
11. Sear the scallops in hot oil for about 2-3 minutes until brown and slightly crispy on each side.
12. Halve scallops and place them on each Thai cake.
13. Drizzle with a little of the chili lemon grass dressing
Guilt free Thai appetizers! You can even serve these alongside the Vietnamese chicken spring rolls and a salad for a healthy Asian dinner or lunch!
Claire’s chili lemon grass dressing
Make up a batch of this and keep it in your fridge. It’s a great dressing for salad, for drizzling over chicken or seafood or adding to dishes (like this one!) or to Asian themed soups.
6 tbsp fish sauce
6 tbsp lime juice
1 teaspoon red pepper flakes
1 inch lemon grass
1 small garlic clove
2 tbsp chopped coriander/cilantro
Mix all the ingredients together with a hand mixer or in a blender (making sure the lemon grass is fully blended)