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Fresh Scallops on Bean Curd

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Fresh Scallops on Bean Curd

Serve : 8
Preparation time : 15 minutes
Cooking time : 20 minutes

Ingredients :

12 fresh scallops
150g chicken meat, minced
150g prawns (shrimps), small, shelled and minced
2 water chestnuts, peeled and finely chopped
1 red chilli, finely chopped
1 spring onion (scallion), finely chopped
1 sprig coriander (cilantro) leaves, finely chopped
600g soft bean curd (taufu), cut to obtain 12 regular pieces
1 tablespoon cooking oil
1 teaspoon cornflour (cornstarch), mixed with 1 tablespoon water

Seasoning A :
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon sugar
1/4 teaspoon cornflour (cornstarch)

Seasoning B :
1 teaspoon sesame oil
1/2 teaspoon light soy sauce
1/2 teaspoon chinese rice wine
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 teaspoon cornflour (constarch)

Sauce :
125 ml fresh chicken stock
1 teaspoon light soy sauce
1 teaspoon chinese rice wine
1 teaspoon oyster sauce
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground white pepper

Method :

Combine ingredients for Seasoning A and put scallops in to marinate.
Combine ingredients for Seasoning B and marinate minced chicken and prawns. Add finely chopped ingredients and set aside for 30 minutes.
Using a 2.5cm wide biscuit cutter, carefully stamp out the centre of each piece of bean curd, or use a knife to hollow out the centre. Gently lift and arrange hollowed-out bean curd pieces on a heatproof dish. (You may refrigerate the cut-out portion of bean curd in a bowl of water and use in soups instead of discarding them).
Carefully fill the hollow of each bean curd piece with 1 teaspoon of minced meat and prawn mixture. Top wit a scallop and steam over rapidly boiling water for 8 minutes.
Meanwhile, combine sauce ingredients in a bowl. Remove heatproof dish from steamer and pour resulting juices into sauce. Mix well.
Heat oil in a wok and boil sauce. When it begins to boil, thicken with cornflour. Pour over steamed bean curd and serve hot.

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Last Updated: 16/7/08