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Sweet Cooked Abalone & Scallops

Thursday, 3 February 2011

Today is Chinese New Year's eve, that's when a family reunion dinner is usually held. We are away from home this year (again) and so reunion dinner is just the two of us. To make up for the fact that we are missing out on so much good food, I tend to cook something special, something luxurious, like abalone for the two of us. This year, I made a sweet sauce to go with it instead of the usual oyster sauce base sauce. I was worried that it would be too sweet for the wild boar but he gave me a thumbs up!

Sweet Cooked Abalone and Scallops
  • 2 dried scallops
  • 1/3 cup water
  • A few thin strips of ginger
  • 1 can abalone - cut abalone into slices, keep juice for sauce
  • 4 tbs abalone juice
  • 2 tsp Japanese sake
  • 3 tsp grated palm sugar
  • 1 tsp golden syrup
  • Corn starch slurry (corn starch + water)

  • Soak scallops in 1/3 cup water overnight.
  • The next day, place scallops and soaking water in a small plate, sprinkle strips of ginger on top of scallops, cover and steam for about 10 mins.
  • Pour juices from steaming the scallops in a saucepan. Add abalone juice, sake, palm sugar and golden syrup. Bring to boil.
  • Thicken with corn starch slurry.
  • Pour sauce onto abalone and scallops.
  • Enjoy!
祝大家新年快乐! 身体健康!心想事成! 万事如意!恭喜发财!

Happy Chinese New Year 兔 You!

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