Ingredients
8 pcs Fukuyama Frozen Hokkaido Scallops
200g Minced Pork
400ml Cooking Oil
Marination for Scallops:
½ of Egg White
½ tsp Sugar
½ tsp Chicken Powder
1 tsp Corn Flour
Marination for Minced Pork:
1 stalk of Coriander Leaves (Chopped)*
2 pcs of Water Chestnut (Small Diced)
1 tsp Light Soy Sauce
½ tsp Sugar
1 tsp Corn Flour
Garlic Ginger Soy Glaze Sauce:
1 bulb Garlic (Minced)
1pc Young Ginger (Thumb-size Grated)
50ml Rice Wine
50ml Mirin
50ml Japanese Soy Sauce
30g Brown Sugar
50ml Water
Garnishing:
½ pc Red Onion (Sliced)
60g Mini Mixed Bell Peppers (Rough Cut)
Spring Onion Curls*
Coriander Leaves*
*Available at your nearest FairPrice store.
Method
- Marinate scallops (thawed overnight) with ½ no. of egg white, ½ chicken powder, ½ tsp of sugar, and 1 tsp of cornflour. Mix well and set aside for 10 minutes.
- Slice red onion and cut mini bell peppers.
- Marinate minced pork with coriander leaves, water chestnut with 1 tsp of light soya sauce, ½ tsp of sugar and 1 tsp of cornflour.
- Divide the minced meat into 8 portions, flatten the minced meat and dust it with cornflour so that the scallop will stick to the minced meat.
- Wrap the scallop in minced meat and roll into a ball shape, and dust some cornflour at the outside of the scallop meatball.
- Add 400ml of cooking oil into the pan and fry the meatballs over medium high heat oil until golden brown. Set aside.
- Add 1 tbsp of cooking oil. Stir fry mini bell peppers and onion over high heat until golden brown and fragrant. This is for the garnishing.
- To prepare the garlic ginger glazing sauce, place all the ingredients for the garlic ginger soy glaze sauce into a sauce pan and bring to boil. Simmer until reduced by half.
- Add the scallop meatballs into the sauce and continue to simmer until the sauce thickens.
- Serve and top with the garnishing (stir-fried bell peppers and red onion, spring onion curls and coriander leaves).