Fresh Scallops on Bean Curd

Fresh scallops 12

Chicken meat 150 g, minced

Prawns (shrimps) 150 g, small, shelled

and minced

Water chestnuts 2, peeled and fi nely

chopped

Red chilli 1, fi nely chopped

Spring onion (scallion) 1, fi nely chopped

Coriander (cilantro) leaves 1 sprig, fi nely chopped

Soft bean curd (taufu) 600 g, cut to obtain 12 regular pieces

Cooking oil 1 Tbsp

Cornfl our (cornstarch) 1 tsp, mixed with1 Tbsp water

Seasoning A

Salt 1/4 tsp

Ground white pepper 1/4 tsp

Sugar 1/4 tsp

Cornfl our (cornstarch) 1/4 tsp

• Combine ingredients for Seasoning A and put scallops in to marinate.

• Combine ingredients for Seasoning B and marinate minced chicken and prawns.

Add fi nely chopped ingredients and set aside for 30 minutes.

• Using a 2.5-cm 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 portions of bean curd in a bowl of water and use in soups instead of

discarding them).

• Carefully fi ll the hollow of each bean curd piece with 1 tsp of minced meat and

prawn mixture. Top with 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 cornfl our.

Pour over steamed bean curd and serve hot.