333 At The Beach

Scallop Tiradito with Aji Amarillo

Ingredients and preparation for Aji Amarillo sauce

• Aji pepper - 5 to 10 pcs. Deseeded and blanched in boiling water. (stop cooking with ice and cut into small pieces).
• Garlic - 3 medium cloves
• Apple cider vinegar - 200 ml
• Fresh lime juice -100 ml
• Sea salt - 2 tsp

Blend all ingredients together until smooth with blender on maximum speed. Pass through a fine mesh sieve to separate the sauce and the chili skin. Keep chilled in a container.

Main Ingredients, preparation and garnish 

• Sweet potato - 1 large potato (Boil until cooked, peel and purée. Keep chilled in a container.)
• Coriander - 1 bunch (Trim and rinse with cold water. Keep chilled in a container.)
• Red radish - 2 pcs (Slice thinly and rinse with cold water. Keep chilled in a container.)
• Apple - 1 pcs (Dice and rinse in salt water to prevent oxidization. Keep chilled in a container.)
• Cauliflower - 1 large bud (Rinse with salt water to prevent oxidization and use just one cauliflower bud of cauliflower to grate before serving.)
• Scallop - 2 pcs per person (Slice scallops lengthwise and pat dry with clean paper towel. Keep chilled in a container.)

Plating
In a mixing bowl, combine the scallops – seasoned with salt – with the just enough  Aji Amarillo sauce to cover all the scallops evenly. Then place on a cold serving dish and garnish imaginatively with the sweet potato purée, coriander, sliced red radish and diced apple. Add the finishing touch with grated cauliflower.

ABOUT THE CHEF 

Chef Thatsanawit (Air) Sohin

With over 18 years’ experience as a Chef de Cuisine, Chef Thatsanawit is an energetic chef who specialises in Modern European, Raw and Health cuisines. Passionate about sustainability, he creates delightful zero-waste culinary creations at 333 at the Beach, the beachfront grill at InterContinental Phuket Resort. 

His interest in Wellness Cuisine was developed while working at Thanyapura and Phuket Fit, and Chef Thatsanawit further honed his skills at Six Senses Sanctuary and Blue Tree Phuket,implementing current food trends and health and nutrition principles.

Expect gourmet sea-to-table and creative plant-based cuisine inspired by Phuket including the best of local produce sustainably prepared with culinary expertise by Chef Thatsanawit at 333 at the Beach.