Lotus Scallop Soup
A traditional Zhejiang soup featuring shrimp paste shaped into lotus blossoms and served in a broth of chicken meatballs and dried scallops. The dish is prized for its elegant presentation and rich, savory flavor.
Ingredients
Eggs (boiled in cold water, remove yolks and keep the whites)
6 pieces
Dried scallops (blanched and set aside)
50g
Chicken balls (blanched and set aside)
400g
Shrimp paste
500g
Food coloring
As needed
Salt
To taste
Cooking wine
To taste
MSG
To taste
Stock
As needed
Instructions
1
Prepare ingredients
Put eggs in a pot and boil in cold water, remove yolks and keep whites; blanch chicken balls and dried scallops separately and set aside
2
Make lotus flowers
Take a bowl, mix shrimp paste, egg whites and as needed food coloring to form lotus flower shapes, steam until cooked
3
Assemble the soup
Pour stock into a soup pot, add blanched chicken balls and dried scallops, season with salt, MSG and cooking wine, bring to a boil, then add the steamed lotus flower shapes and serve
