|
12
2
tablespoons
2
3
1
3
tablespoons
2
tablespoons
2 teaspoon
3
tablespoons
2
teaspoons
|
scallops
on their half shells
groundnut
(peanut) oil
cloves
garlic, finely chopped
spring
onions, finely chopped
fresh hot
green chili, seeded and chopped
fermented
salted black beans, soaked
dark soy
sauce
brown
sugar
Chinese
Chicken Stock
corn flour |
Method :
- Place scallops on their shells in a steaming basket, place over
a wok or saucepan of boiling water, cover and cook for 6 minutes.
- Meanwhile, in a wok, heat oil, add garlic, spring onions, chili
and black beans and stir fry for 2 minutes, mashing the beans.
- Stir in soy sauce and sugar for 1-2 minutes.
- Blend stock with corn flour until smooth.
- Stir into wok, bring to the boil, stirring and simmer until
thickened.
- Keep warm.
- Transfer scallops to a warmed serving plate and spoon a little
sauce over each.
Serves 4
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