Dried Scallop Yarn Balls

Name: Dried Scallop Yarn Balls
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 200 g Rehydrated dried scallops (squeezed dry, shredded into thin strips); 100 g Large shrimp meat; 50 g Fatty pork; 25 g Winter bamboo shoots (cut into 2 cm long thin strips); 35 g Spinach hearts; Ham (cut into 2 cm long thin strips), to taste; Dried mushrooms (cut into 2 cm long thin strips), to taste; 12 g Fine salt; 7.5 g Monosodium glutamate (MSG); 30 g Shaoxing wine; 20 g Scallion-ginger juice; 25 g Egg whites; 15 g Sesame oil; 25 g Wet cornstarch; Peanut oil, to taste

A classic of Shandong (Lu) cuisine, shaped like an embroidered silk ball: shrimp meatballs wrapped in dried scallop (conpoy) shreds and steamed until tender, juicy, moist, and delicately sweet.

55 min

Easy

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Ingredients

Rehydrated dried scallops (squeezed dry, shredded into thin strips) 200 g

Large shrimp meat 100 g

Fatty pork 50 g

Winter bamboo shoots (cut into 2 cm long thin strips) 25 g

Spinach hearts 35 g

Ham (cut into 2 cm long thin strips) to taste

Dried mushrooms (cut into 2 cm long thin strips) to taste

Fine salt 12 g

Monosodium glutamate (MSG) 7.5 g

Shaoxing wine 30 g

Scallion-ginger juice 20 g

Egg whites 25 g

Sesame oil 15 g

Wet cornstarch 25 g

Peanut oil to taste

Instructions

Prepare the dried scallop strips

Squeeze the dried scallops dry and shred them into thin strips. Cut the ham, winter bamboo shoots, and dried mushrooms into 2 cm long thin strips. Blanch briefly in boiling water, drain well, and combine with the shredded scallops. Set aside.

Make the filling

Finely mince the large shrimp meat and fatty pork. Add the egg whites, stock, fine salt, MSG, Shaoxing wine, scallion-ginger juice, and sesame oil, and mix well to form a filling. Then, by hand, form the mixture into balls about 2.5 cm in diameter.

Coat and steam

Roll each ball in the shredded scallop mixture until evenly coated, forming embroidered-ball shapes. Arrange on a plate, place in a steamer, and steam over high heat until just cooked through. Remove and drain off the liquid.

Make the sauce

In a wok, bring the stock, fine salt, Shaoxing wine, and MSG to a boil. Skim off the foam. Thicken with wet cornstarch to make a glossy sauce, add the sesame oil, and pour over the dried scallop balls.

Garnish the plate

Wash the spinach hearts. Heat the peanut oil in a wok, add the spinach hearts and stir-fry. Add the fine salt and MSG, cook until done, drizzle with sesame oil, remove, and arrange around the dried scallop balls to serve.