Oil-Immersed Scallop Balls
Scallop-fish mousse coated with a trio of shredded ingredients, shaped into an embroidered ball and oil-braised to create a decorative dish.
Ingredients
Scallops (washed, diced)
100 g
Grass carp fillet (washed, minced)
150 g
Pork fat (washed, minced)
50 g
Shiitake mushrooms (soaked, washed, stems removed, julienned)
30 g
Ham (julienned)
20 g
Jiao-gua/wild rice shoot (peeled, blanched, julienned)
50 g
Eggs (reserve 100 g egg white)
200 g
Green vegetable leaves (washed, julienned)
25 g
Cornstarch
20 g
Salt
10 g
MSG
15 g
White pepper
3 g
Shaoxing wine
15 g
Scallion-ginger juice
50 g
Water (for mixing fish paste)
to taste
Lard
1000 g
Instructions
1
Step 1
Wash the scallops and dice them. Separately wash the grass carp fillet and pork fat, then mince them. Place both into a large bowl, add the scallion-ginger juice, 100 g egg white, Shaoxing wine, white pepper, cornstarch, 10 g salt, MSG, and water, then stir in one direction until a smooth paste forms. Fold in the diced scallops and mix well.
2
Step 2
Soak the shiitake mushrooms in water until softened, wash them, remove the stems, and cut into fine shreds. Cut the cooked ham into fine shreds. Peel the jiao-gua, blanch until just tender, then cut into fine shreds. Wash the green leaves and cut into fine shreds. Combine all of the shreds together and set aside for coating.
3
Step 3
Place the wok over high heat, wipe it clean, add the lard, and heat until about 30% hot (roughly 90 °C / low-warm oil). Shape the scallop-fish paste into balls, roll each one in the mixed shreds so they are well coated, and gently lower them into the oil one by one. Slowly poach-immerse the balls until they are cooked through and have absorbed the oil, then remove and arrange on a serving plate.
