Ingredients

  • Serves 2-4 people
  • 1 kg Honey clams

    Basil (for Garnish)

    Ginger

    Salt

    Ground Seasoning (A) :

    10 pcs Curly Red Chili

    10 pcs Shallot

    5 pcs Garlic

    1 segment finger Turmeric

    1 segment finger Ginger

    2 segment finger Galangal (kencur)

    3 tsp grilled Shrimp Paste

    6 pcs roasted candlenut

    2 tbsp grounded Brown Sugar

    2 pcs Red Tomato

    Cooking Oil / Water

    Spices (B):

    3 pcs Bay Leaves

    5 pcs Lime Leaves

    2 pcs Lemongrass, smashed 

    1 segment finger Galangal, smashed

    1 tsp Salt

    8 tbsp Margarine

    Seasoning (C) :

    1 tbsp Sugar

    1 tsp Salt

    1 tbsp chicken powder

    Pickled Shallots (D) :

    15 pcs Shallots

    5 pcs Curly Red Chili

    3 pcs Lime, take its zest from one of it

    1 tsp Salt

    1 tbsp sugar

Kerang Bakar Jimbaran
Recipe Courtesy of
Asian Food Network

Kerang Bakar Jimbaran

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A seafood delight from Bali, these Jimbaran-style grilled scallops, or Kerang Bakar Jimbaran, are loved by locals and tourists alike. Juicy scallops are seasoned with a fragrant spice mix resulting in a rich and flavorful dish that tastes as marvelous as it looks. Just remember to salt your scallops and avoid overboiling so they stay fresh and springy.
  • Medium
  • 60 min
  • 30 min
  • 15 min
  • 4 steps
  • 29 Ingredients
  • Medium
  • 4 steps
  • 29 Ingredients
  • 60 min
  • 30 min
  • 15 min

Instructions

  1. Boiling Scallops

    • Prepare the pot, add plenty of water to boil the clams. Add a little ginger and salt, then boil.
    • After the water boils, cook it until the shells open for about 10 mins, remove and put aside.
    • Let it sit until it’s cool then remove one of its shells to make it easy for arrangement.


  2. Seasoning

    • Blend all the ground seasoning ingredients in (A) until smooth, add some water or cooking oil to make the blend process easier. Set aside.
    • Prepare a pan, add a little bit of cooking oil and then stir fry the blended paste. Then, add the spices in (B) and stir well. Add the seasoning in (C) and stir well. After it is cooked, remove and set aside.


  3. Make pickled shallots

    • Prepare shallots and curly red chili, cut the ingredients thinly. In a small bowl, add some salt, sugar and lime juice.
    • Stir all the ingredients well, then keep it in the fridge.


  4. Grill scallops

    • Take the scallops, that have already been prepared before, arrange it nicely over the grill/roasted flops. And then, brush 1 tsp of  stirred seasoning over it. Repeat the process to all remaining scallops.
    • Grill the scallops, on the grill pan until scallops are cooked and set aside. Arrange it nicely on the plate.
    Grill scallops


Garnish and Serve!

After Shallots are nicely arranged, sprinkle some pickled shallots for toppings. You may add some garnish such as basil or coriander leaf. Serve it

Garnish and Serve!
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    Ingredients
    • Serves 2-4 people
    • 1 kg Honey clams

      Basil (for Garnish)

      Ginger

      Salt

      Ground Seasoning (A) :

      10 pcs Curly Red Chili

      10 pcs Shallot

      5 pcs Garlic

      1 segment finger Turmeric

      1 segment finger Ginger

      2 segment finger Galangal (kencur)

      3 tsp grilled Shrimp Paste

      6 pcs roasted candlenut

      2 tbsp grounded Brown Sugar

      2 pcs Red Tomato

      Cooking Oil / Water

      Spices (B):

      3 pcs Bay Leaves

      5 pcs Lime Leaves

      2 pcs Lemongrass, smashed 

      1 segment finger Galangal, smashed

      1 tsp Salt

      8 tbsp Margarine

      Seasoning (C) :

      1 tbsp Sugar

      1 tsp Salt

      1 tbsp chicken powder

      Pickled Shallots (D) :

      15 pcs Shallots

      5 pcs Curly Red Chili

      3 pcs Lime, take its zest from one of it

      1 tsp Salt

      1 tbsp sugar

    Nutrition
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