Ingredient and Portion
Scallops with shrimp mousse 海龍皇帶子
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Frozened scallops 1small pack
Medium prawns 320g
some chinese parsley
cornstarch 3tbsp
salt diluted in water-some
egg white 1/2 pc
Medium prawns 320g
some chinese parsley
cornstarch 3tbsp
salt diluted in water-some
egg white 1/2 pc
Seasoning
Marinade for scallops:
chicken powder 1/2tsp
ginger juice 2/3tbsp
shaoxing wine 1/2tbsp
sesame oil 2/3 tbsp
egg white 1 pc
cornstarch 1tbsp
Marinade for shrimp:
salt 2/3tsp
chicken powder 2/3tsp
egg white 1/2pc
cornstarch 1/2tbsp
For thickening:
Combine 1tsp cornstarch with 1cup of stock
chicken powder 1/2tsp
ginger juice 2/3tbsp
shaoxing wine 1/2tbsp
sesame oil 2/3 tbsp
egg white 1 pc
cornstarch 1tbsp
Marinade for shrimp:
salt 2/3tsp
chicken powder 2/3tsp
egg white 1/2pc
cornstarch 1/2tbsp
For thickening:
Combine 1tsp cornstarch with 1cup of stock
Method
Defrost scallops, wipe dry and add in marinade in order listed. Mix well before adding each seasoning. Add cornstarch last and marinade for about 30 minutes.
Remove shell of shrimps, and rinse with salt water then wipe dry. Using back of knife, mash prawns into paste, add in salt, and stir vigourously until elastic. Spoon up whole of paste and drop paste into bowl several times. Add in chicken powder, egg white, cornstarch and mix well. Place in refridgerator for about 1 hour.
Take out shrimp paste, divide into portions equal to number of scallops. Coat scallops with a little cornstarch then spoon shrimp paste onto scallops. dip into a little bit of egg white, then coat again witha thin layer of cornstarch.
Put a small piece of chinese parsley on each piece of scallop. Arrange on plate, then steam over boiling water for 15 minutes.
Bring thickening sauce to the boil, then pour onto scallops and serve.
Remove shell of shrimps, and rinse with salt water then wipe dry. Using back of knife, mash prawns into paste, add in salt, and stir vigourously until elastic. Spoon up whole of paste and drop paste into bowl several times. Add in chicken powder, egg white, cornstarch and mix well. Place in refridgerator for about 1 hour.
Take out shrimp paste, divide into portions equal to number of scallops. Coat scallops with a little cornstarch then spoon shrimp paste onto scallops. dip into a little bit of egg white, then coat again witha thin layer of cornstarch.
Put a small piece of chinese parsley on each piece of scallop. Arrange on plate, then steam over boiling water for 15 minutes.
Bring thickening sauce to the boil, then pour onto scallops and serve.
Tips
By dropping shrimp paste into bowl for several times, the shrimp moussse will come out more bouncy.
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