Glazed Scallop Meatballs
Recipe cover image

Glazed Scallop Meatballs

Recipe info icon


Recipe info icon


15 min
Recipe info icon


45 min
Fukuyama Frozen Hokkaido Scallops
Minced Pork
200 g
Cooking Oil
400 ml
Marination for Scallops
Egg White
12 tsp
Chicken Powder
12 tsp
Corn Flour
1 tsp
Marination for Minced Pork
Fresh Coriander
leaves, chopped
1 stalk
Water Chestnut (Small Diced)
Light Soy Sauce
1 tsp
12 tsp
Corn Flour
1 tsp
Garlic Ginger Soy Glaze Sauce
Garlic bulb (Minced)
Young Ginger
Thumb-size Grated
1 thumb
Rice Wine
50 ml
50 ml
Japanese Soy Sauce
50 ml
Brown Sugar
30 g
50 ml
Red Onion (Sliced)
Mini Mixed Bell Peppers (Rough Cut)
60 g
Spring Onion Curls
Fresh Coriander
How to cook
Step 1
  • Marinate scallops (thawed overnight) with ½ egg white, ½ tsp chicken powder, ½ tsp sugar, and 1 tsp cornflour. Mix well and set aside for 10 minutes.
Step 2
  • Slice red onion and cut mini bell peppers.
Step 3
  • Marinate minced pork with coriander leaves, water chestnut with 1 tsp of light soya sauce, ½ tsp of sugar and 1 tsp of cornflour.
Step 4
  • 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.
Step 5
  • Wrap the scallop in minced meat and roll into a ball shape, and dust some cornflour at the outside of the scallop meatball.
Step 6
  • Add 400ml of cooking oil into the pan and fry the meatballs over medium high heat oil until golden brown. Set aside.
Step 7
  • 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.
Step 8
  • To prepare the garlic ginger glazing sauce, place all the ingredients into a sauce pan and bring to boil. Simmer until reduced by half.
Step 9
  • Add the scallop meatballs into the sauce and continue to simmer until the sauce thickens.
Step 10
  • Serve and top with the garnishing (stir-fried bell peppers and red onion, spring onion curls and coriander leaves).
Shop ingredients