Glazed Scallop Meatballs

Serving 4 pax
Preparation Time 45 mins
Skill Easy

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

½ pc Red Onion (Sliced)
60g Mini Mixed Bell Peppers (Rough Cut)
Spring Onion Curls*
Coriander Leaves*

*Available at your nearest FairPrice store.

  1. 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.
  2. Slice red onion and cut mini bell peppers.
  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.
  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.
  5. Wrap the scallop in minced meat and roll into a ball shape, and dust some cornflour at the outside of the scallop meatball.
  6. Add 400ml of cooking oil into the pan and fry the meatballs over medium high heat oil until golden brown. Set aside.
  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.
  8. 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.
  9. Add the scallop meatballs into the sauce and continue to simmer until the sauce thickens.
  10. Serve and top with the garnishing (stir-fried bell peppers and red onion, spring onion curls and coriander leaves).
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