Scallop Yam Ingots (招财进宝)

Serving 8
Preparation Time 10 mins
Skill Easy
Ingredients

10 large Scallops (thawed and drained)
400g Yam (peeled and cubed)
40g Wheat Starch
30g  Hot Water
1 tsp Chicken Stock Concentrate
½ tsp Sugar
¼ tsp White Pepper
Salt (optional)
20g Coconut Oil

Method
  1. Steam yam for 10–20 minutes till soft.
  2. Mix wheat starch, hot water, chicken stock concentrate, sugar, white pepper and salt (if using) into a smooth paste. Set aside.
  3. Poach scallops for 1–1.5 minutes. Drain and pat dry.
  4. Mash cooked yam briefly, then add in wheat starch paste and mix. Lastly, add in coconut oil and mix till combined.
  5. Divide yam paste into 10 portions, approximately 45g each.
  6. Roll each portion into a ball and make an indentation in the middle.
  7. Press a scallop into the yam and seal up the bottom and sides, leaving the top of the scallop exposed.
  8. Shape the yam paste into an ingot. Gently dust the ingot with wheat starch. Continue with the remaining scallops.
  9. Heat enough oil in a pot to cover the scallop yam ingots. Gently lower the scallop yam ingots into the oil and fry till golden brown.
  10. Drain the ingots on a paper towel. Serve hot with sweet chilli and mayonnaise.

Recipe by Adeline Lin

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