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Title: Thai-D To Bianca Pt 1
Categories: None
Yield: 2 Servings
| FOR THE SOUP | ||
| 1 | lg | Clov garlic; sliced |
| 1 | sm | Shallot; chopped |
| 2 | tb | Vegetable oil |
| 1 | Pinches dried chilli flakes | |
| 2 | Stems lemon grass | |
| 450 | ml | Hot chicken stock |
| 3 | tb | Fish sauce |
| 3 | tb | Lime juice |
| 1 | ts | Caster sugar |
| 1 | Finely grated zest of 1/2 lime | |
| 150 | g | Queen scallops |
| 1 | Chopped red chilli; to garnish | |
| FOR THE PAD THAI | ||
| 1 | tb | Vegetable oil |
| 1 | tb | Finely chopped fresh root ginger |
| 2 | Cloves garlic; thinly sliced | |
| 4 | Shallots; thinly sliced | |
| 55 | g | Queen scallops |
| 1 | Egg | |
| 1 | 211 gram pac fresh udon noodles | |
| 1 | tb | Soy sauce |
| 1 | tb | Fish sauce |
| 1 | ds | Sesame oil |
| 1 | tb | Lemon juice |
| 1 | tb | Caster sugar |
| 1/2 | ts | Ground white pepper |
| 1 | Handful roughly chopped mixed fresh | |
| 1 | Mint; basil and coriander | |
| FOR THE SOUFFLES | ||
| 75 | g | Butter; plus melted butter |
| 1 | ; to grease | |
| 4 | tb | Plain flour |
| 4 | Eggs; separated | |
| 175 | ml | Milk |
| 100 | g | Caster sugar |
| 2 | tb | Lime juice; plus finely grated |
| 1 | Zest and juice of 2 limes | |
| 2 | ts | Finely chopped fresh ginger |
1 For the Soup: Place the garlic, shallot, 1 tbsp vegetable oil, pinch of salt and dried chilli flakes in a pestle and mortar and crush to make a paste.
2 Heat a large pan, add the spice paste and cook for two minutes. Crush 1 stem of lemon grass and add to the pan with the stock, fish sauce, lime juice, caster sugar and lime zest. Simmer for about five minutes to allow flavours to develop.
3 Cut the remaining lemon grass in half lengthways to make thin pieces, then thread some of the scallops onto each. Heat 1 tbsp vegetable oil in a frying pan, add the skewers and cook for 1-2 minutes, turning halfway through, or until the scallops are just cooked.
4 Place the scallop skewers in the base of a shallow dish and strain the soup into the bowl. Garnish with chopped chilli. For the Pad Thai: Heat the oil in a wok, add the ginger, garlic and shallots and soften for a few minutes.
5 Increase the heat, add the scallops and cook quickly to brown, then add the egg and beat with a fork very quickly to make thin strands of egg. Add the noodles and stir for about 15 seconds.
6 Add the soy sauce, fish sauce, lemon juice, sesame oil, caster sugar, ground white pepper and chopped herbs. Pile onto a large plate and serve. For the Souffles: Preheat oven to 200c/400f/Gas
6. Grease the inside of two ramekin dishes using a little melted butter and dust with a little flour.
7 Melt the butter in a pan, add 3 tbsp plain flour and cook for a minute, stirring. Gradually stir in the milk to make a sauce and simmer for 2-3 minutes. Add 50g/1 3/4oz caster sugar, 2 tbsp lime juice, lime zest, chopped ginger and eggs yolks and mix together.
8 Whisk the egg whites until stiff, add to the sauce and fold in. Spoon the mixture into the prepared ramekin dishes, place on a baking sheet and cook in the oven for about 15 minutes, or until well risen and golden brown.
9 Place the remaining caster sugar in a pan with 3 tbsp water and heat until the sugar dissolves, increase the heat and cook until the mixture begins to caramelise.
10 Remove the pan from the heat, add the juice of 2 limes and carefully
continued in part 2
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