Assorted Seafood Recipes

Ingredients :

75g dried scallops

113g dried oysters

13g black moss

225g broccoli

2 cups stock

3 slices of ginger

2 springs spring onion

2 tsp wine

1/2 tbsp carrot puree

Steaming dried scallops

2 tsp rose wine

1 tsp ginger juice

1 tbsp cooked oil

Stewing dried oysters

1 tbsp oyster sauce

1 tsp light soy sauce

1/4 tsp granulates sugar

1 cup water used for soaking dried oysters

Thickening

1/2 cup water use for steaming dried scallops

1 tsp caltrop starch

1/4 tsp granulated sugar

a few drops sesame oil

Method :

1. Wash dried scallops and soak in stock for 2 hours. Steam in boiling water for 1 hour, remove and tear off hard tissue. Pour ingredients used for steaming dried scallops and steam for 1 hour.

2. Wash dried oysters and soak in water for 1 hour.

3. Heat 2 tbsp of oil and stir fry ginger and spring onion until fragrant. Add dried oysters, stir fry for a while and sizzle wine. Put into ingredients used for stewing dried oysters and stew for 20 minutes. Discard ginger and spring onion.

4. Soak black moss until soft and wash combine with 1 tbsp of oil. Cook into boiling water with ginger and spring onion for a while, remove and drain.

5. Place some of the black moss in the center of a deep bowl. Arrange dried scallops and oyster alternately. Put the remaining black moss on top. Pour sauce used for stewing oysters over. Cover with a plate and steam for 1 hour, drain the sauce and turn the dish upside down. Combine the sauce and thickening and pour on top. Blanch broccoli with salted water and oil. Arrange broccoli around black moss. Sprinkle with carrot.

Serves 2 - 4

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