500g Scallops
½ teaspoon each Garlic, Ginger & Lemongrass
100ml Coconut cream
30ml Avocado Oil
10ml Sesame Oil
30ml Szechwan Oil

Pkt Wonton Noodles
100g Bamboo shoots - sliced
Two Red Capsicum - Juilienned
Bunch Spring Onions
Rocket, Baby Spinach, Chervil, Coriander, Basil, Parsley to make salad base

Boil and soften noodles, mold into basket shapes leave to cool. Deep fry Baskets.

Combine spices, oils and Scallops to Marinade.
Heat Szechwan Oil and Coconut cream, sauté Scallop mix to lightly cook, 2 -3 min.
Mix in Bamboo Shoots and Spring onions.

Place salad both in bottom of and around basket. Cover with scallop mix.
Drizzle Capsicum over top.
Serve.

200ml Peanut Oil
200ml Avocado Oil
½ cup Szechwan Pepper
1 teaspoon Ginger
4/5 cloves
2 teaspoons Dry Chillies

Mix all together and simmer lightly for 15/20 minutes. (Do not boil) Allow to cool and strain.