starter
16 scallops 8 lemongrass sticks 1 head of fennel 3 tbsp olive oil 2 large red tomatoes
80g coriander (leaves and stalks) 2 tbsp desiccated coconut,
lightly toasted
16 scallops 8 lemongrass sticks 1 head of fennel 3 tbsp olive oil 2 large red tomatoes
80g coriander (leaves and stalks) 2 tbsp desiccated coconut,
lightly toasted