Cape Malay Curried Shrimp and Scallops

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Cape Malay Curried Shrimp and Scallops, Ginger Stir-Fried Vegetables, Pine Nut & Date Chutney

Serves 4

For the Chutney:

  • 6 oz Dried Dates
  • 3 oz Golden Raisins
  • ½ oz Turmeric
  • 1 oz Paprika
  • 1 oz Ground Coriander
  • ½ oz Ground Cinnamon
  • 1 Teaspoon Chopped Fresh Mint
  • 2 Teaspoon of Chopped Parsley
  • 4 oz Olive Oil
  • ½ Bunch of Chopped Fresh Cilantro
  • Juice of two Limes
  • 2 Dried Red Chili Peppers, diced


Soak the raisins and dates in hot water for about 15 minutes. Discard the water.

In a saucepan over medium heat, add the oil, raisins, red chilies and dates. Cook for two minutes. Add the paprika, coriander, cinnamon and turmeric and cook for two minutes. Add the lime juice, mint and cilantro. Cook for about two more minutes and set aside.

For the Curry Shrimp Bisque

  • 1 lb of Baby Shrimp (shell on)
  • 1 Medium Spanish Yellow Onion, finely diced
  • 3 oz Olive Oil
  • 3 Bay Leaves
  • 1 oz Coriander
  • 2 oz Mild Curry
  • 1 oz Turmeric
  • 1 oz Ground Ginger Powder
  • 3 Aniseed
  • 4 Garlic Cloves, chopped
  • 1 Spear of Lemongrass, finely chopped
  • 16 oz Heavy Cream
  • 26 oz Coconut Milk


Dry roast all the spices in a thick-based saucepan over medium high heat. Add oil, shrimp, onion, chopped garlic and lemongrass and cook for about five minutes. Add the cream and coconut milk, then cook for 20 minutes. Season with salt and pepper to taste. Strain to discard the solids and set a side.

For the Ginger Stir-Fried Vegetables

  • 2 Tablespoons Canola Oil
  • 1 Red Bell Pepper, cored, seeded and julienned
  • 1 Yellow Bell Pepper, cored, seeded and julienned
  • ½ cup Red Onion, thinly sliced
  • 1 cup Cauliflower and Broccoli Florets
  • 1 clove Garlic, minced
  • 1 cup Bok Choy, sliced
  • 1 cup Red and Green Cabbage, sliced
  • 1 cup Fresh Green Beans
  • 1/4 teaspoon Freshly Ground Black Pepper
  • ¼ Teaspoon Kosher Salt
  • ½ cup Snow Peas
  • 1 Teaspoon Fresh Ginger, graded


In a large sauté pan over medium high heat, add oil until it starts to smoke. Add the peppers and onion while stirring constantly. While continuing to stir, add, broccoli, garlic and fresh ginger. Cook, stirring constantly, for two minutes. Add the bok choy, green beans, pepper and salt. Continue to stir, cooking until the vegetables are crisp-tender, about two more minutes. Stir in snow peas and remove from heat. Put a side until ready to plate the dish.

For the Shrimp & Scallops:

  • 8 u12 Shrimp, peeled and deveined
  • 8 u10 Dry Scallops
  • 2 oz Olive Oil
  • ½ Red Pepper, julienned
  • ½ Yellow Pepper, julienned
  • 1 Tablespoon Toasted Pine Nuts
  • ½ cup Date Chutney
  • 1 cup Curry Shrimp Sauce
  • Salt and Black Pepper to taste
  • 1 Tablespoon Chopped Chives


In a large sauté pan over medium high heat, add the oil until it starts to smoke. Add the scallops and sear until golden brown. Flip the scallops, add the peppers and cook for one minute. Add the shrimp and pine nuts, cooking one side. Flip the shrimp and add the chutney. Cook for one minute then add the shrimp curry sauce and bring to a small boil. Remove from heat and seat aside.

To Plate

In a pasta bowl, pour the sauce, add the vegetables in the middle. Place two scallops with two shrimp around the vegetables, then top the shrimp and scallops with the chutney. Sprinkle with chives to finish and serve.