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Thai salad of green papaya, fragrant herbs and roasted scallops, Ikura Shoyu Zuke Pearls


  • 4 large scallops, roe removed.
  • 50g Ikura Shoyu Zuke Pearls
  • ½ green Papaya
  • 1x cucumber
  • ½ punnet cherry tomatoes
  • 100g green beans, cooked and chilled.
  • 50g bean shoots
  • ½ red onion finely sliced
  • 2 stalks spring onion finely sliced.
  • Herbs such as Coriander, mint, Thai basil and Vietnamese mint
  • Toasted sesame seeds to garnish.


  • Juice of 1 line
  • Teaspoon sugar
  • 1tbl spoon fish sauce
  • ½ tsp spoon sesame oil
  • 1 tbl spoon soy sauce



On a mandolin ( or using a sharp knife) slice green papaya, and cucumber into matchstick size pieces. Add together with bean shoots, sliced cherry tomatoes, onion and cooked green beans. Tear in the herbs and spring onion. Mix together dressing ingredients to dissolve sugar and mix through the salad. Set aside while you cook the scallops in a hot non stick pan.

To assemble, dress the salad and arrange on the plate, top with roasted scallops and Ikura Shoyu Zuke Pearls. Finish with extra herbs and toasted sesame seeds.

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