This dish is a nod to grilled fish-ball skewers that you can get from Bangkok street carts day and night. Instead of using store-bought fish balls or going through the arduous process of making them from scratch, cookbook author Leela Punyaratabandhu uses voluptuous sea scallops, whose texture is similar to that of Asian-style fish balls: firm with a little bit of bounce. The bright peach sauce is a summer-inspired take on the classic Thai sweet chili sauce with which grilled fish balls are usually served.
4 Servings
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Purée chile, garlic, peach, sugar, and ¼ tsp. salt in a blender until smooth. Transfer purée to a small saucepan and cook over medium heat, whisking often, until starting to bubble around edges, about 4 minutes.
Dissolve cornstarch in 1 tsp. water in a small bowl. Whisk cornstarch slurry into purée and simmer, whisking constantly, 1 minute. Stir in vinegar and let sauce cool.
Prepare a grill for medium-high heat. Brush scallops lightly with oil; season with salt and pepper. Grill until charred and cooked through, about 3 minutes per side.
Taste sauce and add more sugar, salt, or vinegar if needed. Spoon sauce onto a platter and arrange scallops on top. Scatter cilantro over and serve with lime wedges if using.
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