Monday, August 19, 2013

[Tony's Creation]Scallop with garlic shoot in Belachan sauce

[Prep: 10 minutes | Cook: 20 minutes| Serve: 4 | Calories: 280 per serving ]

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.: 材料 Ingredients :.
1- Garlic shoot, cut into section, 400g
2- Scallop, 350g
3- 1/2 medium size of onion, peeled, cut into pieces
4- Imitated Crab meat, 200g
5- Soft tofu, 350-400g
6- Minced garlic, 1 tbsp
7- Shallots, peeled, sliced, 2 pieces
8- Bell pepper (any color), cored, cut into pieces

.: 汁料 Sauce mixture :.
1- Belachan, 2 tbsp
2- hoisin sauce, 1 tbsp
3- Hot water, 2 tsp

.: 做法 Directions :.
Step 1:

Seasoning the scallop and crab meats separately with 1 tsp of salt, 1 tsp corn starch and 1/2 tsp of white pepper for 10 minutes. Meanwhile, blanch the garlic shoots for 3-5 minutes. Drain it well and put it aside.
Step 2:

Heat the pan with 1 tbsp of oil over medium high heat. When the pan is hot, add in the scallop. Pan-fry until one side is brown (about 2 minutes). Flip it over and pan-fry the other side until brown. Add in the crab meat and stir-fry for another 2 minutes. Put it aside.

Step 3:

Clean the pan and dry it well. Heat it with 1 tbsp of oil over high heat. Add in the minced garlic, shallot and onion with 1/3 tsp of salt. Stir-fry the onion until it is soft. Add in the garlic shoot and stir-fry for 1 minute. Add in the crab meat, scallop and the sauce mixture. Mix it well until the sauce mixture is hot. Dish it up and serve it hot.

.: 小貼士 Cook's notes :.
1- With corn starch coated on the scallop, it will help to lock the water inside of it.
2- Adjust the cooking time when pan-frying the scallop according to it thickness. In general, if the scallop turns white and it is hard. It is cooked
3- Blanch the red carrot and garlic shoots to ensure they cook through. However, over blanching them will make them too soft. It is better to taste it to ensure its texture.
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