© 2018 Ching He Huang. All rights reserved.

Ginger, Chilli And Soy Steamed Scallops

Serves : 4 Preparation 15 mins Cooking 10 mins Total 25
Nutrition facts: 79.00 calories 1.20g protein 4.20g carbs 1.60g sugars 4.30g fat 0.50g 1.10g fibre 245.00mg sodium
Ingredients: 4 large, in their shells King scallop 1, seeds removed and chopped Red chilli 2 inch piece, grated Ginger 1 tsp Toasted sesame oil 1 tbsp Vegetable oil 1 clove, finely chopped Garlic 1 tbsp Low sodium light soy sauce 2 tsp finely chopped Coriander For the topping: 6 large cloves, roughly chopped Garlic 2 medium, chopped Shallot 250ml / 1.05 cups, for deep-frying Groundnut oil 2 tbsp leaves, shredded Coriander 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.

Ginger, Chilli And Soy Steamed Scallops

  1. Serves : 4
  2. Preparation time 15 Minutes
  3. Cooking time 10 Minutes
per serving

Cals


79.00

Protein (g)


1.20

Carbs (g)


4.20

Sugars (g)


1.60

Fat (g)


4.30

Sat Fat (g)


0.50

Fibre (g)


1.10

Sodium (mg)


245.00

Source from

Ching He Huang Web Site

About the recipe

starter

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.

Ingredients
  • King scallop - 4 large, in their shells
  • Red chilli - 1, seeds removed and chopped
  • Ginger - 2 inch piece, grated
  • Toasted sesame oil - 1 tsp
  • Vegetable oil - 1 tbsp
  • Garlic - 1 clove, finely chopped
  • Low sodium light soy sauce - 1 tbsp
  • Coriander - 2 tsp finely chopped
For the topping
  • Garlic - 6 large cloves, roughly chopped
  • Shallot - 2 medium, chopped
  • Groundnut oil - 250ml / 1.05 cups, for deep-frying
  • Coriander - 2 tbsp leaves, shredded

Steps

  • 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
  • In a small bowl, combine the chilli, ginger, sesame oil, garlic, soy sauce and coriander.
  • Place the scallops on a heatproof plate, and spoon over one teaspoon of the dressing. Set the plate on a bamboo steamer.
  • Half-fill a wok with boiling water and rest the bottom of the steamer over the wok, making sure it doesn
  • 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.
  • Serve the scallops, sprinkled with the crispy shallots and garlic. Garnish with fresh coriander leaves.
Ingredients
  • King scallop - 4 large, in their shells
  • Red chilli - 1, seeds removed and chopped
  • Ginger - 2 inch piece, grated
  • Toasted sesame oil - 1 tsp
  • Vegetable oil - 1 tbsp
  • Garlic - 1 clove, finely chopped
  • Low sodium light soy sauce - 1 tbsp
  • Coriander - 2 tsp finely chopped
For the topping
  • Garlic - 6 large cloves, roughly chopped
  • Shallot - 2 medium, chopped
  • Groundnut oil - 250ml / 1.05 cups, for deep-frying
  • Coriander - 2 tbsp leaves, shredded