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Indulge Mum this weekend

2013-03-08 14:22:42|Food

Mother’s Day in the UK is upon us this weekend and if you’re in need of a little inspiration of how to indulge your fabulous mum, indulge her with this real treat of a recipe. Ginger, Chilli & Soy Steamed Scallops   This is an easy elegant starter or you could serve this as a main course. There is nothing more healthy than steaming – my grandmother always advocated steaming especially when it comes to fish and shellfish, because if the seafood was not fresh, the aromas would not be fragrant sweet.... a quick soy, garlic, ginger, chilli dressing is added to each scallop and then steamed until savoury sweet and succulent. Then top with fried crispy garlic or shallot garnish or just fresh coriander or micro herbs.   SERVES 4 AS A STARTER PREP TIME: 15 minutes COOK   TIME: 10 minutes   Ingredients 4 large king scallops, in their shells
 1 red chillies seeds removed and chopped 2 inch piece ginger, grated
 1 tsp toasted sesame oil
 1 Tbsp vegetable oil
1 clove garlic, finely chopped
 1 tbsp light soy sauce
 2 tsp finely chopped coriander For the topping 6 large cloves garlic, roughly chopped 2 medium shallots, chopped
 250 ml groundnut oil, for deep-frying 2 tbsp coriander leaves, shredded Method 1. With a sharp chopping knife, prise open the scallop shells by running the knife on the inside of the shell, releasing the membrane attached to the shell. Wash them with cold running water - Ask your fishmonger to prepare the scallops for you if you’d prefer 2. In a small bowl, combine the chilli, ginger, sesame oil, garlic, soy sauce and coriander. 3. Place the scallops on a heatproof plate, and spoon over one teaspoon of the dressing. Set the plate on a bamboo steamer. 4. Half-fill a wok with boiling water and rest the bottom of the steamer over the wok, making sure it doesn't touch the water. Cover with a lid and steam the scallops for 5-6 minutes. 5. While they're steaming, deep fry the shallots and garlic in hot oil until crisp (it should take less than a minute). Pour the oil through a sieve, reserving the browned shallots and garlic, and drain on absorbent paper. 6. Serve the scallops, sprinkled with the crispy shallots and garlic. Garnish with fresh coriander leaves.  


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