Steamed Scallops in
Chinese Wine Sauce Dessert Recipe |
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PREPARATION:
1. Wash the scallops well, drain and blanch in hot boiling water for 3-5 minutes, or
until partly cooked. Transfer to soak in cold water and drain.
2. To make the Chinese wine sauce: stir the oyster sauce, Chinese wine and chicken stock
together over heat. When the sauce is hot and well combined, remove from the heat and set aside.
3. Trim off the tough stems from the Shiitake mushrooms, turn right side up and arrange
on a dish. Place the scallops on the mushrooms and spoon the sauce over.
4. Bring the water in a steamer to a boil; reduce the heat. Steam the scallops for
5 minutes, then remove from the heat Serve steaming hot with Chinese Worcestershire
sauce, garnish with fresh spring onion, celery and carved carrot.
Thai Food Source:
The Best Thai Dim Sum
You can order this postcard now via this link
Thai Food Originally by
Sangdad Publishing Co.,Ltd.
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Steamed Scallops in Chinese Wine Sauce Dessert Recipe
(Hawy Shell Naam Daeng)
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INGREDIENTS:
20 |
large scallops |
20 |
Shiitake mushrooms, soaked until tender and boiled |
2 tbsp |
oyster sauce |
1 tbsp |
Chinese wine |
1 cup |
chicken stock |
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Thai Food&Recipes > Thai Dessert#2 > Steamed Scallops in Chinese Wine Sauce
Dessert Recipe |
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Related Keyword: Hawy, Hoi, Shell, Naam, Nam, Nom, Num, Daeng, Dang, Thai food, Thai dessert |
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