1 tbsp oil
5 cm ginger, peeled, sliced and shredded
4 spring onions, finely chopped
25 scallops, red coral removed (350g)
1 tbsp Shaosing (Chinese) wine or sherry
2 tsp sesame oil
1 tsp cornflour
salt and pepper, to taste
25 won ton or egg noodle wrappers
1 egg, beaten
oil, for shallow frying
1/2 bunch garlic chives |
Method :
Heat the oil
in a pan; add the ginger and spring onions and cook over medium heat for
2 minutes, stirring occasionally. Increase heat and when pan is very
hot, add scallops and stir-fry, tossing quickly, for 30 seconds. Remove
pan from heat. Combine the wine, sesame oil, cornflour, salt and pepper
in a bowl and blend to a smooth paste. Pour over the scallops, return
pan to heat and toss over high heat for 30 seconds or until liquid has
thickened. Cool completely.
Working with
one wrapper at a time (keeping the rest covered), lightly brush edge of
wrapper with beaten egg. Place a scallop in the centre, bring up sides and
pinch together to form a pouch, leaving a frill at the top. Place on a
baking tray and repeat with remaining wrappers and filling. Heat 1-2 cm
oil in a pan; add the scallop pouches (in batches, if necessary) and cook
for 4-5 minutes or until golden brown. Drain on paper towels. Tie a chive
around each and serve immediately.
Makes 25
Use Chinese scallops, if possible. These
are available from seafood markets or Chinese seafood shops and are
bigger and whiter than other scallops with no red coral. If using other
scallops, remove the red coral and double the quantity above.
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