Steamed Scallops with Salted Egg and Normal Eggs
These soft and smooth scallops steamed with a mixture of salted and normal eggs is indeed rich and luxuriously delicious. This dish is perfect to go with rice.
Ingredients
- 6 pcs scallops - fresh or frozen
- 4 large eggs
- 1 salted egg - yolk and white separated
- 1/2 tsp light soy sauce
- some cut spring onion
Marinade for scallops
- 1 tsp sesame oil
- 1 tsp corn flour
- dash of pepper
Instructions
- Rinse the scallops, drain well and pat dry with kitchen towel, then mix well with marinade. Set aside for later use.
- Mix eggs, salted egg white and chicken broth with 1/2 tsp light soya sauce. Gently stir the egg mixture and pass through a sieve into the shallow plate.
- Cut scallops into quarters and drop into egg mixture followed by salted egg yolk (also cut into pieces).
- Heat up the steamer or wok with boiling water. Put in the dish. Wrap the cover with muslin cloth preventing the water drips from the lid onto the egg mixture.
- Lower heat to medium and steam for 5 minutes and another 5-8 minutes at medium low heat to just set. Occasionally lift up the lid to let the steam to escape.
- Garnish with spring onion and dash of pepper. Serve immediately.
Notes
recipe adapted from Amazing Cooking with adjustments
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