Fresh Thai flavours complement the rich buttery scallops in these delicate, rice paper-wrapped rolls.

Ingredients

• 250 grams scallops (about 12)
• 1 tsp grated lime rind
• ¼ cup freshly squeezed lime juice
• 1 tblsp Indonesian sweet soy sauce
• 1-2 kaffir lime leaves, finely sliced
• 12 round rice paper wrappers
• 1 mango, peeled and sliced
• 25 grams snow pea shoots

Method

1. Clean the scallops by cutting away any dark areas and quickly rinsing under cold water. Pat dry. In a bowl, mix the lime rind, lime juice, sweet soy sauce and kaffir lime leaves. Toss the scallops in the mixture, cover and refrigerate for 15 minutes.
2. Drain the scallops, discarding any remaining marinade. Quckly cook the scallops in a hot pan in a dash of oil for 1-2 minutes each side, turning once. Cut each scallop in half horizontally, cover and set aside.
3. Fill a large bowl with lukewarm water and dip the rice paper rolls in water for 30 seconds. Drain on a clean tea towel and fold in half to make a semi-circle. Arrange 2-3 slices of mango, a few snow pea shoots and two scallop alves on top of a sheet of rice paper. Wrap up tightly to form a cornet shape. Repeat with the remaining ingredients and serve them soon after making.

Cooks Tips

When using kaffir lime leaves, choose tender leaves and remove the thick rib down the back of the leaf before slicing. In place of fresh mango, you could use well-drained canned mangoes or fresh pawpaw slices. Rice paper wrappers are available in the Asian section of most supermarkets.