Premium Fresh Scallop

Name: Premium Fresh Scallop
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 500 g Fresh scallops (washed, drained, minced into paste); 5 g Flour (for making the egg-white foam batter); 100 g White chicken fat; 10 g Ginger water (for mixing the scallop paste and thickening); 15 g Cooking wine; 5 g Salt; 3 g MSG; 10 g Wet starch (for mixing and thickening); 6 Egg whites (3 for mixing the scallop paste, 3 for making the egg-white foam batter); 50 g Ham (for decorative pattern); 25 g Lettuce (for decorative pattern)

Korean-style fresh scallops — elegantly presented with a smooth, tender flavor.

45 min

Easy

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Ingredients

Fresh scallops (washed, drained, minced into paste) 500 g

Flour (for making the egg-white foam batter) 5 g

White chicken fat 100 g

Ginger water (for mixing the scallop paste and thickening) 10 g

Cooking wine 15 g

Salt 5 g

MSG 3 g

Wet starch (for mixing and thickening) 10 g

Egg whites (3 for mixing the scallop paste, 3 for making the egg-white foam batter) 6

Ham (for decorative pattern) 50 g

Lettuce (for decorative pattern) 25 g

Instructions

Make the scallop paste

Wash the scallops, drain, and mince into a paste. Add ginger water and mix into a thick paste, stirring until elastic. Add salt, MSG, cooking wine, and 3 egg whites and mix well, then add the white chicken fat and starch and stir evenly. Set aside.

Steam the scallops

Place the prepared scallop paste into a large plate and spread it flat. Wipe a piece of oil paper around the rim of the plate with a little oil, then steam in a steamer for about 10 minutes. Take out and set aside.

Make the egg-white foam batter

Crack 3 egg whites into a plate and beat with chopsticks until foamy, then add the flour and mix well.

Decorate and steam

Transfer the steamed scallops to a clean plate, spread the egg-foam batter over them, and arrange the ham and lettuce leaves into a pattern. Steam for 1 minute, then remove.

Pour the sauce

Pour chicken broth into a wok, add ginger water and salt, and bring to a boil. Add wet starch to thicken, then pour the sauce over the premium scallops. Serve immediately.