15 Minute Chef: Curry-dusted shrimp and scallops

Pick a good, balanced brand of curry powder for this dish.

For the mango and coconut salsa

2 medium-sized ripe mangoes

1 large shallot

1 red bird's eye chilli

2 kaffir lime leaves

5 grams unsweetened coconut

About 10ml fresh lime juice

For the shrimp and scallops

12-18 large, fresh shrimp (with bodies about 7cm long), heads and tails removed

12-18 large, fresh scallops (about 3cm in diameter)

15 grams curry powder

15 grams rice flour

15 grams granulated sugar

Fine sea salt

Cooking oil, for the skillet

• Peel and destone the mangoes, then cut the flesh into large cubes.
• Mince the shallot and chilli.
• Finely julienne the lime leaves.

• Toast the coconut by putting it in an unoiled skillet over a medium flame. Stir constantly until the coconut is pale golden, then transfer it to a small plate and let it cool.

• Mix the mango with the shallot, chilli, lime leaf, toasted coconut, lime juice and a little salt. Taste the seasonings and adjust, if needed.

• Mix the curry powder with the rice flour, sugar and a little salt.

• Thread one shrimp and one scallop onto small, sturdy skewers, placing the shrimp so each one is pierced through the head and tail so it's curled into a "C" shape.
• Dust both sides of the shellfish with the curry mixture and shake off the excess.

• Heat a skillet and oil it lightly. When very hot, add the seafood skewers and sear them for 30-45 seconds on each side. Arrange the skewers on serving plates. Serve the salsa on the side.

Susan Jung

susan.jung@scmp.com