Recipes

Steamed Scallops with Ginger and Soy

12 scallops in the shell, removed from the shell and hard, shiny filament removed, replaced in the shell
3 tbsp. Chang’s Light Soy Sauce
4 tbsp. Shaosing rice wine
1 tsp. Chang’s Sesame Oil
1 clove garlic, crushed or grated
½ thumb ginger, grated
1 medium chilli, finely sliced – optional
2 spring onions, white and pale green parts only, cut into 5cm pieced then shredded lengthways
24 coriander leaves

Place scallops on a plate in a large bamboo steamer. Set aside.
Combine soy sauce, Shaosing, sesame oil, garlic, grated ginger and chilli in a bowl, and spoon evenly over each scallop in the shell.
Place steamer over a wok of boiling water, and cook scallops for a 2-3 minutes or until just opaque.
Scatter spring onions and coriander over scallops and serve from steamer or on individual plates.