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
- Steam yam for 10–20 minutes till soft.
- Mix wheat starch, hot water, chicken stock concentrate, sugar, white pepper and salt (if using) into a smooth paste. Set aside.
- Poach scallops for 1–1.5 minutes. Drain and pat dry.
- Mash cooked yam briefly, then add in wheat starch paste and mix. Lastly, add in coconut oil and mix till combined.
- Divide yam paste into 10 portions, approximately 45g each.
- Roll each portion into a ball and make an indentation in the middle.
- Press a scallop into the yam and seal up the bottom and sides, leaving the top of the scallop exposed.
- Shape the yam paste into an ingot. Gently dust the ingot with wheat starch. Continue with the remaining scallops.
- 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.
- Drain the ingots on a paper towel. Serve hot with sweet chilli and mayonnaise.
Recipe by Adeline Lin