After being on site for two weeks, I thought it was nice to treat myself when I was home with preparing two Asian courses. The decision to create Asian courses was based on the fact that I had been in Chinatown in London recently and bought some Chinese ingredients that I was unable to purchase in a typical supermarket.
The main was a bit of a disaster. I made chili beef with nuts. It sounds nice on paper but I didn’t enjoy the texture or the taste that much. However, the starter was terrific. I use the word starter loosely. It is more of an amuse bouche. For people that don’t know a amuse bouche is a small pre-starter to amuse your tastebuds.
This recipe from Gok Wan. When I saw adverts for Gok Wan’s cooking recipes, I didn’t expect much. However, when I started to watch I was pleasantly surprised and some of his recipes actually looked nice. This is from his show and it was lovely. Also, when you pour the oil over, it is awesome to watch it sizzle away. This amuse bouche was so successful, that I may have to try some of his other recipes.
Prep Time: 10 minutes
Cooking time: 10 minutes
4 scallops, roes removed, shells washed and reserved
Thumbsize piece of ginger, peeled and sliced thinly
3 spring onions, trimmed and sliced thinly
1 red chilli, finely sliced
2 cloves garlic, finely chopped
2 tbsp light soy sauce
1 tbsp fish sauce
1 tsp sesame oil
100ml olive oil
Salt and ground white pepper
Place each scallop in its shell.
Sprinkle over the ginger and 2 spring onions.
Steam the scallops for 4-6 minutes or until just cooked through.
Mix together the chopped chilli, 1 spring onion, garlic, soy sauce, fish sauce and sesame oil in a heat proof bowl/tray.
Heat the groundnut oil until smoking and pour over the mix.
Once the oil has stopped fizzing, mix everything together.
Pour the oil mix over the scallops