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.


Chive and Sesame Tofu

Doesn’t sound very appealing if you’re a meat-eater does it, but look at the photo. Holy cow, it’s enough to turn you vegetarian. I found this in Map Magazine, they got it from The Eastern and Oriental Cookbook by Will Ricker.  I’ve never been a big fan of bean curd, but next time one of my vegetarian friends comes around for dinner I’m making this. Which reminds me of a joke that was going around after the first Gulf War. “What have Saddam Hussein and Little Miss Muffet got in common? They’ve both got Kurds in their way”.