Gordon’s Great Escape Southeast Asia: 100 of my favourite Southeast Asian recipes. Gordon Ramsay
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Название: Gordon’s Great Escape Southeast Asia: 100 of my favourite Southeast Asian recipes

Автор: Gordon Ramsay

Издательство: HarperCollins

Жанр: Кулинария

Серия:

isbn: 9780007384525

isbn:

СКАЧАТЬ touched the surface of some of the many ingredients and cooking techniques that each country has to offer. What I found extraordinary was that very often delicious plates of food are created in kitchens kitted out with no more than one gas hob or a grill. Their one-pot cooking produces endless curries, soups, stir-fries and relishes that are both inspiring and fragrant.

      In Southeast Asia they cook with the seasons and with the freshest of ingredients, which is key to the flavour of so many of their dishes. There is little room for some Western foods in their diet, such as cheese, bread, pasta, butter and milk, and so ingredients such as coconut milk and coconut cream feature heavily in this book as they are used instead of dairy products.

      This phenomenal journey was made memorable thanks to the people that I met along the way, and this book is a tribute to them. So many complete strangers shared their stories and recipes with me, and for a brief moment in time each and every one of them helped me to understand their lifestyles and passion for food. I am incredibly thankful to them, and grateful that with their help I can bring a taste of their world into our Western kitchens.

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      SERVES 4

      12 scallops in their shells

      4–6 tbsp vegetable oil

      8–10 spring onions, finely chopped

      1–2 tsp fish sauce

      salt and a pinch of ground white pepper

      drizzle of chilli oil

      2 tbsp crispy shallots (Basics)

      2 tbsp crushed roasted peanuts

      2 Thai red chillies, finely sliced, to garnish (optional)

      While I was in Ho Chi Minh City, in Vietnam, I visited Ben Thanh Market with a restaurant owner named Vy. It is the largest market in the city, selling everything from electrical goods and silk to live frogs and dried spices, and is the heart of the community; Vy told me she had been shopping for ingredients twice a day in a market like this since she was a toddler. It was here that I was given the opportunity to cook this scallop dish.

      This recipe combines the fragrance of spring onions with the natural sweetness of scallops and the crunchy texture of peanuts to make a delicious and quick appetiser. I cooked this over charcoal, although a grill is fine, but either way it is easy to overcook scallops, so keep an eye on them.

      Open the scallops and clean them, removing the roe. Reserve the top shells. (Wash and dry them – you need these to cook the scallops in.)

      Place a wok over a high heat and add the oil. Sauté the spring onions for a few minutes to soften, then stir in a dash of fish sauce and the white pepper to taste. Remove the wok from the heat.

      Season the scallops with salt and pepper and arrange them in the clean shells. Spoon the spring onion mixture on top of each scallop and drizzle with chilli oil. Place on a grill rack and cook over hot coals for 4–5 minutes or until the scallops caramelise. Alternatively, place the scallop shells on a baking tray and grill for 3–4 minutes under a high heat until cooked.

      Serve the scallops in their shells, scattered with crispy shallots and crushed roasted peanuts. Garnish with sliced red chilli, if you wish.

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