Papua Tomato Chutney Scallop Recipe, Serve on Scallops
Tomato chutney is a typical Indian tomato sauce made from tomatoes, chilies, and various spices. Usually tomato chutney is used as a snack companion or a mixture of dishes.
Chef Ahmad Lessy during the ICA Expo made special Papuan mussels with the addition of tomato chutney . This dish looks even more interesting because it is served directly on the shells.
If you want to try making Papuan Tomato Chutney scallops, check out the recipe from Chef Lessy below.
Papua Tomato Chutney Scallop Recipe
Papua Tomato Chutney Shells Ingredients:
- 200 grams Papuan scallop meat (boiled)
- 200 grams of red onions (bruised)
- 200 grams of garlic (bruised)
- 4 star anise flowers
- 5 cardamoms
- 50 grams of tomato sauce
- 100 grams of sugar
- 50 grams of cashews
- 2 tablespoons of cooking oil
- 3 bird's eye chilies (thinly sliced)
- 3 tablespoons chutney
- Mushroom broth to taste
- French fries for garnish
How to make Papuan Tomato Chutney
1. Heat 2 tablespoons of cooking oil in a frying pan using medium heat, then sauté the red onion and garlic until fragrant.
2. Enter the boiled clam meat and cook while stirring. After that, add the cayenne pepper and fry until cooked.
3. Add the mace, cardamom, tomato sauce, chutney paste, cashews, mushroom stock, sugar and salt. Cook the scallops until cooked, about 5 minutes.
4. Serve the Papuan Tomato Chutney Shells on the clam shells with the addition of fried potatoes as a garnish.
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