| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Superchefs |
4 |
servings |
INGREDIENTS
| 12 |
|
King scallops; (trimmed and roes |
|
|
; removed) |
| 12 |
|
Sheets spring roll pastry |
|
|
Five spice powder |
| 12 |
|
Coriander leaves |
| 30 |
g |
Flour mixed with a little water to form a; (1 oz) |
|
|
; paste |
| 1 |
sm |
Red chilli |
| 1 |
|
Garlic clove |
| 1/2 |
|
Lemon; Juice of |
| 112 |
ml |
Soy sauce; (4fl oz) |
| 55 |
g |
White radish; (2 oz) |
| 30 |
g |
Pickled ginger; (1 oz) |
|
|
Shredded spring onions |
| 12 |
|
Reserved scallop roes; (lightly poached in |
|
|
; salted water and |
|
|
; kept warm) |
INSTRUCTIONS
FOR THE SPRING ROLLS
FOR THE DIPPING SAUCE
Spring rolls: Season the white part of the scallops with a little 5 spice
powder. Place 1 coriander leaf on each scallop, wrap each scallop (not
including the orange roe) in a sheet of spring roll pastry which has been
brushed with the flour and water paste, reserve in the fridge.
Dipping sauce: Whisk all the above ingredients together and allow to stand
for 30 minutes.
Arrange the shredded white radish into piles in the middle of four plates.
Place three small mounds of pickled ginger around the radish, scatter the
shredded spring onions over the plates, deep fry the scallop spring rolls
until crisp and arrange around the plates.
Put one poached scallop roe on top of each spring roll and serve with the
dipping sauce separately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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