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Scallops in a spicy mandarin and coconut broth

By Maranda Engelbrecht
4 to 6
Easy
10 minutes
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.