Scallops And Chinese Radish Balls Recipe
I love this Scallops And Chinese Radish Balls recipe for it brings really positive comments every single time I cook it. A good way to use up Seafood is to make some amazing Scallops And Chinese Radish Balls. This Scallops And Chinese Radish Balls is never going to fail as a Side Dish. The Chinese Scallops And Chinese Radish Balls is a delight to serve and enjoy. Try this Scallops And Chinese Radish Balls recipe and let me know what comes to your mind instantly after tasting it.
Ingredients
1 1/2 oz dried scallops
1 1/2 cups chicken broth
2 Chinese radish, about 2 lbs
1 slice ginger
1 Tbs Chinese rice wine
1/2 tsp salt
1 Tbs tapioca starch dissolved in 1 1/2 Tbs water
2 Tbs peanut or vegetable oil
Directions
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.
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.
