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Scallops And Chinese Radish Balls

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  Dried scallops 1 1⁄2 Ounce
  Chicken broth 1 1⁄2 Cup (24 tbs)
  Chinese radish 2 Pound (About 2 Pieces)
  Ginger slice 1
  Chinese rice wine 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Tapioca starch 1 Tablespoon, dissolved
  Water 2 Tablespoon
  Peanut oil/Vegetable oil 2 Tablespoon

Soak the dried scallops in 1/2 cup boiling hot chicken broth for about 1/2 hour.
Steam with broth for about 1/2 hour.
When cool, shred the scallops with fingers.
Save the stock for later use.
Use a melon ball scoop to cut the radish into 30 small balls.
Boil the radish balls in water for about 10 minutes; drain and soak in cold water.
Heat 2 Tbs oil in wok; stir fry the ginger slice and radish balls for a few seconds.
Add rice wine, salt, shredded scallops with stock, and 1 cup chicken broth.
Cook over low heat for 1 minute.
Thicken with tapioca starch mixture.

Recipe Summary

Side Dish
Stir Fried

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