Shrimp with Dried Scallops
Korean-style hot dish featuring tender shrimp paired with steamed, tender scallops, finished with a glossy cornstarch slurry for an appealing presentation.
Ingredients
Shrimp (peeled)
100 g
Dried scallops (washed, soaked, hard bits removed)
50 g
Lettuce (shredded)
2 g
Carrot (shredded)
3 g
Scallion (cut into segments)
15 g
Chicken broth
100 ml
Cooking wine (15 g for steaming scallops, 15 g for stir-frying)
30 g
Fine salt
1 g
MSG (gourmet powder)
2.5 g
Wet cornstarch (for thickening)
25 g
Sesame oil (drizzled before serving)
10 g
Peanut oil (for frying shrimp)
250 g (actually uses 30 g)
Instructions
1
Steam the dried scallops
Wash the dried scallops, soak until softened, remove any hard bits, and place them in a bowl. Add 15 g cooking wine and 150 ml water — enough to just cover the scallops — then steam over high heat until very tender. Set aside.
2
Slip-fry the shrimp
Heat a wok, slick it with a little oil, then pour in the peanut oil. Heat to about 30% hot (roughly 90°C / 195°F) and let it cool slightly. Add the shrimp, scatter them with chopsticks, and fry just until they turn white. Immediately drain in a colander to remove excess oil.
3
Combine and finish the dish
Leave about 10 g of oil in the wok and add the scallion segments; stir-fry until fragrant. Splash in 15 g cooking wine, the salt, the chicken broth, and the reserved steaming liquid from the scallops. Once the liquid comes to a boil, fish out the scallion segments. Add the steamed scallops and the MSG, then thicken with the wet cornstarch. Pour in the shrimp, and as soon as the sauce returns to a boil, add the shredded lettuce and carrot, drizzle with the sesame oil, and transfer to a plate to serve.
