Scallops With Curry Sauce, Rice With Leeks

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Chez Pim


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1 cup leeks, peeled, washed, and cut into small dices

2 tbsp mild tasting oil

1 cup Jasmine Rice

1.5 cup stock, salted well

1/2 tbsp panang or red curry paste

1 1/4 cup Coconut Milk

1 tbsp fishsauce

1/4 cup leeks, peeled, washed, and cut into thin ribbons.

1 tsp flour

a pince of salt

5 x lime leaves, cut into thin ribbons.

oil for frying

About 1 p. of scallops, or enough for about 3 large ones per person

1/2 tsp cumin seeds, crushed

1/2 tsp coriander seeds, crushed

salt and pepper to taste

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