Spinach Jasmine Rice with Scallop & Chilli Tamarind Sauce
by Rachel Lim
@ 25 Sep 2015
50g spinach
1 tbsp coconut cream
500ml water
360g uncooked jasmine rice, rinsed
½ tsp salt Cooking oil, for pan-searing
12 scallops
Chilli Tamarind Sauce
50g tamarind paste
100ml water
150g red chillies
4 garlic cloves, peeled and sliced
2 shallots, peeled and sliced
30ml cooking oil
30g palm sugar
20ml nam pla (fish sauce)
For the chilli tamarind sauce: Mix the tamarind paste with 100ml water in a mixing bowl. Strain the tamarind juice and set aside. Pound the red chillies, sliced garlic and sliced shallots in a mortar with a pestle into a paste and set aside. Heat a wok with the cooking oil over a medium heat and stir-fry the spice paste for about 5 minutes. Add in the tamarind juice, palm sugar, and nam pla and mix well.
Place the spinach, coconut cream, and 500ml water into a food processor and pulse until liquid form. Strain the spinach juice into an electric rice cooker and add in the uncooked jasmine rice and steam until rice is tender for about 30 minutes. Season the spinach jasmine rice with salt, to taste and fluff with a fork.
Heat a frying pan with cooking oil and sear the scallops on both sides until golden browned.
Spoon the spinach jasmine rice onto each serving plate and top with the pan-seared scallops. Serve with the chilli tamarind sauce. Serves 4
