Thai Scallop Tarts Recipe

Name: Thai Scallop Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 None wonton wrappers; 1/4 cup vegetable oil; 3 None shallots, finely chopped; 2 None red bird's eye chilies, 1 finely chopped, 1 finely sliced; 2/3 cup coconut milk; 1 tbsp fish sauce; 1 tbsp lime juice; 3 tsp light brown sugar; 3 None kaffir lime leaves, finely shredded; 3 tsp cornstarch mixed with 1 tbsp water; 18 oz scallops, cleaned, roughly chopped; 2 tbsp fresh cilantro leaves

Servings: persons

12 None wonton wrappers
1/4 cup vegetable oil
3 None shallots, finely chopped
2 None red bird's eye chilies, 1 finely chopped, 1 finely sliced
2/3 cup coconut milk
1 tbsp fish sauce
1 tbsp lime juice
3 tsp light brown sugar
3 None kaffir lime leaves, finely shredded
3 tsp cornstarch mixed with 1 tbsp water
18 oz scallops, cleaned, roughly chopped
2 tbsp fresh cilantro leaves

1
Preheat oven to 400u00b0F. Oil a 12-cup muffin pan. Brush wonton wrappers with 2 tbsp oil then use to line muffin recesses. Bake for 10 mins, or until crispy. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
2
Meanwhile, heat remaining oil in a large frying pan over medium heat. Cook shallots and chopped chili, stirring, until softened. Add coconut milk, fish sauce, lime juice, sugar and lime leaves. Cook, stirring, until fragrant. Bring to a boil then stir in cornstarch slurry. Cook, stirring, until sauce boils and thickens.
3
Add scallops and simmer until cooked to your liking. Season. Distribute between tart shells and sprinkle with cilantro and sliced chili.

211

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 None wonton wrappers, 1/4 cup vegetable oil, 3 None shallots, finely chopped, 2 None red bird's eye chilies, 1 finely chopped, 1 finely sliced, and more.

Yes, Thai Scallop Tarts falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Thai Scallop Tarts

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