Asam Scallops

This is a modern twist to a traditional Peranakan dish of Asam fish or prawns. Asam is actually the name used in Malaysia and Singapore for Tamarind fruit. Asam based sauces are one of my favs. Its tangy, sweet and spicy all at once. Great with almost any seafood.


Ingredients (serves 2)

  • 6 pieces of scallops
  • 50g of Asam paste
  • 1 large red onion
  • 2 large red chili
  • 2cm knob of ginger
  • 1 large slice of pineapple
  • Corn Flour

Getting it Done!

  1. Start by soaking the Asam paste in 2 cups of water for 1 minutes. Most Asam pastes come with seeds
  2. Use your fingers to break the paste up before straining and setting the Asam water aside
  3. Roughly dice the onion and ginger
  4. Half the chili length wise, remove the seeds and roughly dice
  5. Add the Asam water, onions, giner and chili into a pot, bring to a boil over medium heat
  6. Turn off the heat once boiling and set aside to cool for at least 30 minutes
  7. Use a hand held blender to finely blend the mixture in the pot before setting aside
  8. Into a dry small bowl, add 4 table spoons of corn flour
  9. Coast the scallops thoroughly in the flour and set aside
  10. into a heavy bottom pan, add 3-4cm depth of oil and bring to 180 degrees Celsius over medium heat
  11. Or just use a wooden chopstick to guage the temperature. When bubbles emerge rapidly from the wooden chopstick, the oil is ready
  12. Place the scallops in gently, one at a time, leaving space between each one
  13. Leave for about 2 minutes per side or until golden brown
  14. Remove and place on a drying rack
  15. Serve with the Asam sauce on the side
  16. Done!
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