Scallop Meatballs

Name: Scallop Meatballs
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 100 g Dried scallops (rehydrated, steamed, shredded); to taste Cleaned squid (minced into paste); to taste Rehydrated shiitake mushrooms (finely chopped); to taste Dried shrimp (finely chopped); to taste Peeled water chestnuts (finely chopped); to taste Seasonings (mixed into the fish paste); to taste Cooking wine (for steaming the scallops); to taste Scallion and ginger (for steaming the scallops); to taste Chicken broth (for the thickening sauce); to taste MSG (for the thickening sauce); to taste Salt (for the thickening sauce)

Squid paste is mixed with shiitake mushrooms, dried shrimp, and water chestnuts to form meatballs, which are rolled in shredded dried scallops, steamed until cooked through, and finished with a thickened chicken consommé sauce.

1h 0m

Easy

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Ingredients

Dried scallops (rehydrated, steamed, shredded) 100 g

Cleaned squid (minced into paste) to taste

Rehydrated shiitake mushrooms (finely chopped) to taste

Dried shrimp (finely chopped) to taste

Peeled water chestnuts (finely chopped) to taste

Seasonings (mixed into the fish paste) to taste

Cooking wine (for steaming the scallops) to taste

Scallion and ginger (for steaming the scallops) to taste

Chicken broth (for the thickening sauce) to taste

MSG (for the thickening sauce) to taste

Salt (for the thickening sauce) to taste

Instructions

Step 1

Mince the squid into a paste and stir in the seasonings until evenly mixed.

Step 2

Finely chop the shiitake mushrooms, dried shrimp, and water chestnuts, then fold them into the fish paste to make a fish-paste mixture.

Step 3

Soak the dried scallops for 30 minutes, drain them, add the cooking wine along with the scallion and ginger, steam for 30 minutes, let cool, and arrange on a plate.

Step 4

Squeeze the fish-paste mixture into small balls, place each one on top of a scallop, roll in the shredded scallop, steam for 10 minutes, then transfer to a serving plate.