Step 1

Place coconut, peanuts, chilli paste, fish sauce, sugar, chilli sauce, lime juice and 1/4 cup (60ml) water in a saucepan over low heat. Cook, stirring, for 2-3 minutes until thick and reduced. Cool slightly.

Step 2

Caramelised scallop miang (betel leaves). Right: lime & coconut panna cotta.

Step 3

Brush a large frypan with a little oil and place over medium-high heat. Season the scallops with salt, then cook, in batches, for 30 seconds each side or until golden and caramelised on the outside, but still opaque in the centre – add a little extra oil if needed.

Step 4

Place 1 heaped teaspoons chilli sauce on each betel leaf, top with a scallop, then garnish with fried Asian shallots, coriander and kaffir lime leaf. Serve immediately.