Thai Scallops with Orange Chilli Dipping Sauce

Thai Scallops
Thai Scallops

Orange Chilli Dipping Sauce

  • Peel from 1.5 oranges or so, loosely chopped, don’t get too excited
  • 1 cup water
  • 1/4 cup sugar
  • 1/4 cup ginger, loosely chopped, skin on, be lazy
  • 2 tbsp honey
  • 1 roughly chopped chilli
  • 1 finely diced chilli
  • Fish sauce

Simmer that and reduce it to a syrup which is somewhere between water and honey in viscosity. Strain the syrup into a bowl and add in one very finely diced chilli, a slice of orange and two tbsp of fish sauce. Refrigerate.


Put the ginger dregs of what you’ve strained to make the dipping sauce into a cast iron pan and fry it off for 5 mins in sesame oil. Drain that and set aside. Sear the scallops in it later.


Mix up/make your favourite Thai/Khmer/Vietnamese chilli paste in a wok or large saucepan. Add coconut cream. Reduce way down. Add in some tofu, bright veges (beans, capsicum, purple cabbage). Simmer quickly.




With a drizzling of fish sauce and fresh coconut cream, scatter heaps of coriander, mint and Vietnamese mint about the place. Drizzle some of the dipping sauce over the top. Add chilli to taste.


Aria Brisbane Scallops

You have to love Matt Moran’s work. Its the law, but scallops with pan fried with sweet corn puree, cauliflower beignet (essentially deep-fried caulifower in dough) and a caper and sultana dressing? I just saw that on the Aria Brisbane lunch menu. Not sure how I feel about that.