| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Eastwest |
4 |
servings |
INGREDIENTS
|
|
Canola oil; to cook |
| 12 |
lg |
Scallops -; (U-8) |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/4 |
c |
Cilantro leaves |
|
|
=== HOT GARLIC OIL === |
| 16 |
|
Garlic cloves; thinly sliced |
| 1/2 |
c |
Peanut oil; (Lion and Globe brand) |
|
|
=== STICKY RICE POUCH === |
| 3 |
c |
Sushi rice |
|
|
Water; to cover rice |
| 1/4 |
c |
Dried scallops |
| 2 |
|
Lapchang; (Chinese sausage), diced |
| 1/2 |
c |
Sliced scallions |
| 1/3 |
c |
Oyster sauce |
| 1/4 |
c |
Chopped cilantro |
|
|
Salt; to taste |
|
|
Freshly-ground white pepper; to taste |
| 4 |
|
Lotus or banana leaves |
INSTRUCTIONS
In a hot saute pan, add a little oil and caramelize the seasoned scallops.
Use 3 scallops per package. Plate on top of opened package and garnish with
cilantro leaves and flash with hot garlic oil. HOT GARLIC OIL: In a
saucepan, heat oil. Add garlic and cook until garlic is light brown.
Immediately spoon on top of scallops. STICKY RICE POUCH: Using the bowl of
a rice cooker, wash rice until clear and fill water to mount Fuji (about 1
inch over the rice level). Add dried scallops and cook rice as normal about
1 hour. When rice is done, put into a large stainless steel bowl to cool.
Pull out the scallops and shred them by hand. Add the scallops back to the
cooled rice with the lapchang, scallions, oyster sauce and cilantro. Check
for seasoning. Place a serving of rice on top of each leaf and fold into a
square package. Place in steasmer, ensuring that the folded side of the
package is underneath. Steam the packages hot. Using a sharp knife, slice
the top of the package. This recipe yields 4 servings.
Comments: The original recipe title as listed is "Seared Scallops With Hot
Garlic Oil Chinese Sausage Sticky Rice Pouch".
Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK -
(Show # MT-1A39)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
01-20-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.
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