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Fresh Scallops on Bean Curd Recipe

Fresh Scallops on Bean Curd Recipe

Fresh Scallops on Bean Curd Recipe

Ingredients :

    • Fresh scallops – 12
    • Chicken meat – 150 g, minced
    • Prawns (shrimps) – 150 g, small, shelled and minced
    • Water chestnuts – 2, peeled and fi nely chopped
    • Red chilli – 1, fi nely chopped
    • Spring onion (scallion) – 1, fi nely chopped
    • Coriander (cilantro) leaves – 1 sprig, fi nely chopped
    • Soft bean curd (taufu) – 600 g, cut to obtain 12 regular pieces
    • Cooking oil – 1 Tbsp
    • Cornfl our (cornstarch) – 1 tsp, mixed with 1 Tbsp water

Seasoning A

    • Salt 1/4 tsp
    • Ground white pepper 1/4 tsp
    • Sugar1/tsp
    • Cornfl our (cornstarch) 1/4 tsp

Seasoning B

    • Sesame oil 1 tsp
    • Light soy sauce 1/2 tsp
    • Chinese rice wine 1/2 tsp
    • Salt 1/2 tsp
    • Ground white pepper 1/4 tsp
    • Cornfl our (cornstarch) 1 tsp

Sauce

    • Fresh chicken stock 125 ml
    • Light soy sauce 1 tsp
    • Chinese rice wine 1 tsp
    • Oyster sauce 1 tsp
    • Sugar 1/2 tsp
    • Salt 1/4 tsp
    • Ground white pepper 1/4 tsp

Method :

    1. Combine ingredients for Seasoning A and put scallops in to marinate.
    2. Combine ingredients for Seasoning B and marinate minced chicken and prawns. Add fi nely chopped ingredients and set aside for 30 minutes.
    3. Using a 2.5-cm wide biscuit cutter, carefully stamp out the centre of each piece of bean curd, or use a knife to hollow out the centre. Gently lift and arrange hollowed-out bean curd pieces on a heatproof dish. (You may refrigerate the cut-out portions of bean curd in a bowl of water and use in soups instead of discarding them).
    4. Carefully fi ll the hollow of each bean curd piece with 1 tsp of minced meat and prawn mixture. Top with a scallop and steam over rapidly boiling water for 8 minutes.
    5. Meanwhile combine sauce ingredients in a bowl. Remove heatproof dish from steamer and pour resulting juices into sauce. Mix well.
    6. Heat oil in a wok and boil sauce. When it begins to boil, thicken with cornfl our. Pour over steamed bean curd and serve hot.

Preparation time : 20 minutes
Cooking time : 15 minutes
Serves 8