Ingredients

Method

• 300 g scallops
• 100 g shiitake mushrooms
• Sunflower oil
• 1 can coconut cream
• 1 cup fresh mandarin juice
• 2 T ginger, shredded
• 8 threads saffron
• ½ cup sweet chilli sauce
• 1 T fish sauce
• 3 mandarins, segmented
• Chives, to garnish

Method

Ingredients

Stir-fry the scallops and mushrooms in a little oil until cooked.
In a deep saucepan, add the cream, juice, ginger, saffron, chilli sauce and fish sauce, and bring to a gentle boil.
Simmer for 5 minutes.
Add the scallops, mushrooms and mandarin segments, and heat through.
Serve warm with chives as a garnish.