Mussels, prawn and scallop Thai broth

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

  • 2 king scallops
  • 2 pancetta slices
  • 100g/3½oz Thai red paste
  • 2 tbsp palm sugar
  • 1 tbsp vegetable oil
  • 2 shallots, diced
  • 2 garlic cloves, chopped
  • 1 tsp finely chopped fresh root ginger
  • 6 shell-on king prawns
  • 250g/9oz mussels, scrubbed and debearded
  • 1 red chilli, chopped
  • bunch fresh coriander, chopped
  • 2 spring onions, chopped
scroll to top