Jade Scallop Balls

Name: Jade Scallop Balls
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 250 g Fresh scallops (washed, drained, pounded into paste); 50 g Cooked chicken fat (cooked white chicken fat); 300 g Spinach leaves (picked and washed, chopped into paste); 3 Egg whites; 15 g Water starch (for thickening); 3 g MSG; 15 g Ginger (washed and crushed, soaked in warm water for about 2 hours to make ginger water); 15 g Cooking wine; 5 g Salt; 10 g Green onion; 1 Fresh tomato (washed, stem removed, cut into wedges); 300 ml Chicken broth; 10 g Sesame oil; 5 g Dry starch

Korean-style Emerald Scallop Balls — vibrant jade-green in color, with a fresh, tender bite.

40 min

Easy

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Ingredients

Fresh scallops (washed, drained, pounded into paste) 250 g

Cooked chicken fat (cooked white chicken fat) 50 g

Spinach leaves (picked and washed, chopped into paste) 300 g

Egg whites 3

Water starch (for thickening) 15 g

MSG 3 g

Ginger (washed and crushed, soaked in warm water for about 2 hours to make ginger water) 15 g

Cooking wine 15 g

Salt 5 g

Green onion 10 g

Fresh tomato (washed, stem removed, cut into wedges) 1

Chicken broth 300 ml

Sesame oil 10 g

Dry starch 5 g

Instructions

Make the scallop paste

Wash the scallops, drain thoroughly, place on a clean piece of pork skin and pound into a paste. Add the ginger water to form a thick, smooth mixture, stirring well until it becomes sticky. Add the salt, MSG, cooking wine, and 3 egg whites and mix evenly, then fold in the cooked white chicken fat and a pinch of dry starch until well combined.

Extract the spinach chlorophyll

Pick and rinse the spinach leaves clean, then chop them into a paste with a knife. Drop the paste into a pot of boiling water; the chlorophyll will rise to the surface. Skim it off and place it in cold water for later use.

Shape and blanch the balls

Place the scallop paste in a porcelain bowl, add the chlorophyll, and stir until evenly combined. Squeeze the mixture into small balls about 1.5 cm in diameter, blanch until cooked through, and arrange them on a serving plate.

Make the sauce and pour over

Pour the chicken broth into a clean wok, add the cooking wine, salt, and MSG, and bring to a boil. Stir in the wet starch to create a translucent glaze, drizzle with the sesame oil, remove from the heat, and pour the sauce over the scallop balls.