Scallops And Chinese Radish Balls
|Dried scallops||1 1⁄2 Ounce|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Chinese radish||2 Pound (About 2 Pieces)|
|Chinese rice wine||1 Tablespoon|
|Tapioca starch||1 Tablespoon, dissolved|
|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.
Serving size: Complete recipe
Calories 502 Calories from Fat 268
% Daily Value*
Total Fat 30 g46.7%
Saturated Fat 5.1 g25.5%
Trans Fat 0 g
Cholesterol 14 mg4.7%
Sodium 2278.8 mg94.9%
Total Carbohydrates 45 g14.9%
Dietary Fiber 0.04 g0.18%
Sugars 1.6 g
Protein 18 g36.9%
Vitamin A 0.4% Vitamin C 2.3%
Calcium 1.2% Iron 0.94%
*Based on a 2000 Calorie diet