Silver Ball Scallops

Name: Silver Ball Scallops
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Ingredients: 150 g dried scallops; 15 g chicken fat; 20 g cooked ham; 5 g fine salt; 400 g white radish (peeled and carved into 1.5 cm diameter balls); 3 g MSG; 250 g stock; 10 g Shaoxing wine; 25 g wet starch

A renowned classic of Quanzhou banquet cuisine, this dish steams white radish balls with dried scallops for a light, fresh, savory flavor that perfectly balances meat and vegetable elements.

1h 10m

Easy

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Ingredients

dried scallops 150 g

chicken fat 15 g

cooked ham 20 g

fine salt 5 g

white radish (peeled and carved into 1.5 cm diameter balls) 400 g

MSG 3 g

stock 250 g

Shaoxing wine 10 g

wet starch 25 g

Instructions

Prepare the scallops

Trim off the hard edges of the dried scallops, soak them in clean water for 15 minutes, then steam over boiling water for 30 minutes. Drain off the steaming juice and set it aside for later. Take a small serving bowl and arrange the steamed scallops in a single layer at the bottom.

Blanch the radish balls

Wash and peel the white radish, then carve it into balls about 1.5 cm in diameter. Blanch the radish balls in a pot of boiling water, then lift them out and drain.

Steam, combine and thicken

Place a wok over high heat, pour in the stock together with a small portion of the reserved scallop juice, add the fine salt and MSG, and bring to a boil. Add the radish balls and cook until tender, then lift them out and place them into the bowl holding the scallops. Invert the bowl onto a serving plate so the radish balls and scallops are released together as a dome. Thicken the remaining liquid in the wok with the wet starch to form a glossy sauce, finish with the chicken fat, and pour over the dish.