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Scallops in a spicy mandarin and coconut broth

By Maranda Engelbrecht

Serves 4 to 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

300 g scallops
100 g shiitake mushrooms
Sunflower oil
1 can coconut cream
1 cup fresh mandarin juice
2 T ginger, shredded
8 threads saffron
½ cup sweet chilli sauce
1 T fish sauce
3 mandarins, segmented
Chives, to garnish

Method

Stir-fry the scallops and mushrooms in a little oil until cooked.
In a deep saucepan, add the cream, juice, ginger, saffron, chilli sauce and fish sauce, and bring to a gentle boil.
Simmer for 5 minutes.
Add the scallops, mushrooms and mandarin segments, and heat through.
Serve warm with chives as a garnish.