Читать книгу Ching’s Chinese Food in Minutes - Ching-He Huang - Страница 22

This is an elegant and easy starter to make. The key is to buy fresh, juicy scallops, they make all the difference to the texture and flavour.

SERVES 2 AS A MAIN OR 4TO SHARE

12 raw scallops on the shell

1 tablespoon groundnut oil

finely chopped chives to garnish

mixed salad leaves to serve

FOR THE PASTE

1 tablespoon yellow bean paste (see Ching’s Tips)

1 teaspoon freshly grated root ginger

1 pinch of brown sugar

1 tablespoon Shaohsing rice wine or dry sherry

1 teaspoon light soy sauce

1 teaspoon dark soy sauce

1 teaspoon clear rice vinegar or cider vinegar

1 Remove the scallops from their shells, then remove and discard the hard muscle on the side. Leave the coral on, if you like, or remove it. Trim and rinse the scallops and pat dry.

2 Put all the ingredients for the paste into a bowl and mix well. Place the scallops in the paste and leave to marinate for 10 minutes.

3 Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the scallops (retaining the marinade) and cook for 1 minute, then toss the wok to turn the scallops and cook for a further 1 minute. Transfer the scallops onto a serving plate.

4 Add the reserved marinade to the wok and cook until thick and slightly sticky. Pour over the scallops, garnish with the chives and serve with mixed salad leaves.