Steamed scallops with yellow curry broth

Using a mandolin, pare the carrot and courgette into thin ribbons.

Open and clean the scallops and remove the roes. Wash and reserve the shells. Wrap each scallop in a carrot strip going in one direction and a courgette strip going the other way. Secure the strips in place with a cocktail stick.

Spoon a rough heap of cooked red rice onto each of the 12 shells. Top with a wrapped scallop and arrange in a bamboo steamer.

For the garnish, thinly slice the remaining garlic cloves. Heat a 2cm-depth of vegetable oil in a deep frying pan and fry the shredded garlic until golden. Drain on absorbent kitchen towels.

Heat a dry pan on the stove and toast the coriander seeds, clove, cumin, and cardamom for 30 seconds. This helps in releasing their aromas. Grind the spices to a powder using a mortar and pestle.

Add half the peeled garlic cloves, ginger, lemon grass, shallots, turmeric, chilli, sugar and shrimp paste. Continue grinding until the paste becomes smooth. Transfer the paste to a saucepan and add the chicken stock and coconut milk. Bring the curry broth to a boil.

Put the covered bamboo steamer containing the scallops over the simmering curry. Leave to cook for 2 to 3 minutes.

Strain the curry broth into a clean pan and add the double cream. Adjust the seasoning with fish sauce and lime juice, and pour the sauce over the scallops. Garnish with the crisp-fried garlic slivers and chopped coriander before serving.