Scallop and Winter Melon Balls
Shandong-style dish of fresh scallops and winter melon balls, slip-fried for an elegant presentation, tender texture, and savory flavor.
Ingredients
fresh scallops (washed)
150 g
winter melon (shaped into 1 cm diameter balls)
350 g
refined salt
13 g
MSG
7.5 g
wet starch
50 g
Shaoxing wine
35 g
scallions (minced)
15 g
ginger (minced)
15 g
peanut oil
500 g
clear broth
500 g
egg whites
to taste
Instructions
1
Step 1
Wash the scallops and place them in a bowl. Add the egg whites, wet starch, and a small amount of water, then mix well to coat and velvet the scallops.
2
Step 2
Shape the winter melon into 1 cm diameter balls and simmer them in boiling clear broth until cooked through and flavorful. Set aside.
3
Step 3
Heat the peanut oil in a wok over medium heat to about 125°C (50% hot). Add the scallops, slide-cook until just done, and remove.
4
Step 4
In a bowl, combine the clear broth, refined salt, MSG, and wet starch to make a sauce.
5
Step 5
Reserve a small amount of oil in the wok and heat over high heat to about 175°C (70% hot). Add the minced scallions and ginger and briefly stir-fry until fragrant. Pour in the Shaoxing wine, then add the winter melon balls, scallops, and the prepared sauce. Quickly toss to combine, drizzle with sesame oil, and serve.
