INGREDIENTS
2.25kg Tilda Thai Green Curry Sauce
3 tbsp sunflower oil
40 scallops, deshelled and cleaned
40 raw, tiger prawns, shells removed (keep a few with the tail still on), and deveined
550g mange tout
1 bunch of fresh coriander, roughly chopped
Juice of 2 limes

METHOD
1. Heat a griddle pan until hot then add some of the oil and in batches griddle the scallops and prawns until just cooked through. Remove, season and keep warm.
2. In a large pan, add the sauce with the mange tout and simmer for 4-5 minutes or until just tender.
3. Add the seafood to the sauce and simmer for a further 1 minute, before stirring in the coriander and some lime juice to taste. Serve with Tilda Thai Jasmine rice.

Serves 20