Scallop and Ginger Pockets Recipe

Scallop and Ginger Pockets Recipes

Ingredients :

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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