Serves 8-12

Coconut Almond Crust (more than recipe calls for)
2 cups coconut shredded
1 sliced almonds
2 Tablespoons sugar
1 tsp salt
6 Tablespoons yellow curry
4 tsp paprika
4 tsp tumeric
Blend all ingredients in the food processor. Store in air tight container.

Green Papaya Salad
3 cups shredded green papaya
1 cup Napa Cabbage
½ cup julienne carrots
½ cup mixed cilantro leaves and fresh mint leaves
Prepare the above ingredients and soak in ice water for 30 minutes. Drain and squeeze.

Dressing for Papaya Salad
4 cloves chopped garlic
1 tsp sambal
½ tsp salt
2 ½ Tablespoons fresh lime juice
3 Tablespoons Asian fish sauce
1 Tablespoon palm or brown sugar
Blend above ingredients and pour over green papaya salad.

Scallops in Curry Almond
(prawns a good alternative)
16 scallops rinsed and patted dry
1 cup coconut almond mixture
1 tsp baking powder
1 cup coconut milk
½ cup peanut or vegetable oil for frying

Marinate scallops in coconut milk for 10 minutes. Add baking powder to curry mix. Roll each scallop in Curry Almond Mixture and place on a cookie sheet to dry for about 10 minutes.
Heat peanut oil in sauté pan and fry each scallop. Place on green papaya salad.