This very Fujian dish begins by soaking dried scallops and then placing them in the centre of the daikon. Steam and finish with a silky sauce. Now this one way to schmooze a dinner party crowd. Destination Flavour China
- 8-10 large dried scallops
- 375 ml (1½ cups) hot water
- 1 daikon radish
- salt, to season
- 2 tsp vegetable oil
- 1 tbsp Shaoxing wine
- 1 tsp soy sauce
- ¼ tsp sugar
- 1 tsp cornflour mixed with a little cold water
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Serves 6-8 as part of a shared meal.
Soaking time 30 minutes
1. Soak the dried scallops in the hot water for at least 30 minutes, then remove from the liquid and reserve the stock.
2. Peel the radish and cut into 4 cm-thick rounds. You will need as many pieces of radish as you have scallops. Season the radish all over with salt. Using a melon baller or teaspoon, scoop an indentation in the centre of each piece of radish just large enough to hold your dried scallop.
3. Place a scallop on top of each radish and place the rounds on a serving plate in a steamer. Steam for 1 hour.
4. Pour away any liquid collecting in the plate, reserving a little (about ¼ cup) for the sauce.
5. Heat a wok or small saucepan over medium heat. Add the oil, wine, soy sauce, sugar, reserved scallop liquid and reserved steaming liquid. Simmer for 2 minutes, then taste and adjust the seasoning if necessary. While stirring the simmering liquid, pour in enough of the cornflour slurry to create a silky sauce. Pour the over the radish and scallops and serve immediately.
Photography by Adam Liaw.