Embroidered Scallop Balls

Name: Embroidered Scallop Balls
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Ingredients: 150g Soaked dried scallops (squeeze out water and shred into fine threads); 200g Large shrimp meat (minced into fine paste); 150g Fatty pork (original text contains apparent typo, minced into fine paste); 25g Fresh winter bamboo shoots (cut into 1cm fine threads, blanched); 25g Spinach hearts (washed and drained, for stir-frying); as needed Ham (cut into 1cm fine threads, blanched); as needed Dried mushrooms (cut into 1cm fine threads, blanched); 1 Egg whites (for mixing filling); 6g Fine salt (divided: 3g for filling, 2g for sauce, 1g for stir-frying spinach); 4g MSG (divided: 2g for filling, 1g for sauce, 1g for stir-frying spinach); 250g Clear broth (divided: 50g for filling, 200g for sauce); 25g Wet cornstarch (for thickening); 4g Sesame oil (divided: 1g for filling, 1g for sauce, 2g for stir-frying spinach); 6g Shaoxing wine (divided: 2g for filling, 2g for sauce, 2g for stir-frying spinach); as needed Peanut oil (for stir-frying spinach); as needed Scallion-ginger juice (for mixing filling)

A traditional Shandong (Lu) cuisine dish, Embroidered Ball Dried Scallops is prepared by wrapping a minced shrimp and pork filling in dried scallop shreds, shaping the mixture into an embroidered ball form, and steaming it. The finished dish boasts a tender, juicy texture, and its distinctive shape resembles an embroidered ball.

37 min

Easy

0 favorites

Ingredients

Soaked dried scallops (squeeze out water and shred into fine threads) 150g

Large shrimp meat (minced into fine paste) 200g

Fatty pork (original text contains apparent typo, minced into fine paste) 150g

Fresh winter bamboo shoots (cut into 1cm fine threads, blanched) 25g

Spinach hearts (washed and drained, for stir-frying) 25g

Ham (cut into 1cm fine threads, blanched) as needed

Dried mushrooms (cut into 1cm fine threads, blanched) as needed

Egg whites (for mixing filling) 1

Fine salt (divided: 3g for filling, 2g for sauce, 1g for stir-frying spinach) 6g

MSG (divided: 2g for filling, 1g for sauce, 1g for stir-frying spinach) 4g

Clear broth (divided: 50g for filling, 200g for sauce) 250g

Wet cornstarch (for thickening) 25g

Sesame oil (divided: 1g for filling, 1g for sauce, 2g for stir-frying spinach) 4g

Shaoxing wine (divided: 2g for filling, 2g for sauce, 2g for stir-frying spinach) 6g

Peanut oil (for stir-frying spinach) as needed

Scallion-ginger juice (for mixing filling) as needed

Instructions

Prepare scallop threads

Squeeze water out of scallops and shred into fine threads; cut ham, winter bamboo shoots, and dried mushrooms into 1cm fine threads, blanch in boiling water, drain, and mix together with the shredded scallops.

Prepare filling and steam

Mince the shrimp meat and fatty pork into fine paste. Add egg whites, clear broth (50g), fine salt (3g), MSG (2g), Shaoxing wine (2g), scallion-ginger juice, and sesame oil (1g), and mix well into a filling. Then form into balls about 2.5cm in diameter, roll them in the mixed shredded scallops to coat evenly into embroidery ball shapes, arrange on a plate and steam over high heat until tender and cooked through (about 5 minutes). Remove and drain off any liquid.

Pour sauce

Add clear broth, fine salt (2g), Shaoxing wine (2g), and MSG (1g) to the pan and bring to a boil. Skim off the foam, thicken with wet cornstarch to a glossy consistency, add sesame oil (1g), and pour over the scallop balls.

Stir-fry spinach for garnish

Wash and drain the spinach hearts. Heat peanut oil in a wok, add the spinach hearts and stir-fry, splash with 2g Shaoxing wine, add fine salt (1g) and MSG (1g), stir-fry until cooked, drizzle with sesame oil, and arrange around the embroidered scallop balls to serve.