Authentic Asian Sauces
Dried Scallop in Hairy Gourd Ring
What You Will Need
Ingredients
- Dried scallop 8 pcs
- Hairy gourd 2 pcs
- Water 150 ml
Sauce Mix
- LEE KUM KEE Premium Oyster Sauce 1 tbsp
- Scallop water 150 ml
- Potato starch 2 tsp
- Water 1 tbsp
Made with
Lee Kum Kee products
How to make it
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Cover the dried scallop with water and steam for 30 minutes. Reserve the water for later use.
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Peel and cut the hairy gourd into 8 thick slices. Remove the seeds in the centre.
Bring a pot of water to boil, blanch the hairy gourd for 5 minutes. Drained and set aside.
-
Stuff the hairy gourd with dried scallop. Steam for 20 minutes over medium high heat.
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In a pot, boil the scallop water and mix in the oyster sauce. Add the slurry and cook until the sauce is thickened.
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Drizzle the sauce on top of the steamed hairy gourd. Ready to serve!
-
Tips:
Slice the hairy gourd into the size that is slightly thicker than the dried scallop.
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