This is an easy to make, tasty Chinese non-vegetarian recipe that has the power to provoke the chef in you this weekend. The recipe is sent by Senior Master Chinese Chef, Balkrishan Chouhan of Le Meridien, New Delhi.
Roasted king scallop in chilli bean sauceServes 4
Ingredients
400 gm king scallop
2 tbsp corn flour
1 egg
Salt to taste
1/2 tsp white pepper powder
30 ml cooking oil
2 tsp chopped garlic
2 tsp chopped ginger
2 tsp chopped black bean
1 tbsp red bell pepper
1 tbsp yellow bell pepper
2 tbsp green bell pepper
2 tbsp onion
2 tbsp spring onions
1 tsp chilli paste
1 tbsp dark soy sauce
200 cup fish stock
2 tsp Chinese cooking wine
2 tsp sesame oil
Method
Take king scallops, wash them properly. Keep aside in a cool place. Wash and dice bell peppers, onion and spring onions. Marinate the scallops in a mixing bowl with salt, white pepper, egg, and corn flour. Keep the marinated scallops in the refrigerator for half an hour.
In a wok, heat the oil, add marinated scallops and cook it until golden brown in colour and becomes tender. Keep aside.
Heat oil in a wok, add chopped ginger, garlic, black bean and sauté it. Add bell pepper, onion, and spring onion. Toss it well.
Add chilli paste, the dark soy sauce, fish stock, salt, and sugar in to the mixture and bring it to boil.
Add the roasted scallop to the mixture and heat it well. Check the seasoning and adjust the consistency with slurry (corn starch and water). Add Chinese cooking wine and sesame oil and mix it. Remove from heat. Serve hot.
It can be served with sticky rice or noodles.
Chef Balkrishan Chouhan is senior master Chinese chef at Le Meridien, New Delhi. A diploma holder in hotel management from Patna University, Chef Balkrishan has been in the field for the last 18 years during which he has worked in many prestigious hotels, including Taj Ambassador, New Delhi, Intercontinental Hotel, New Delhi and The Claridges, New Delhi. He was instrumental in making Larry’s Kitchen a well-known Chinese restaurant amongst the Taj Group of Hotels. Last year, Chef Balakrishnan was awarded the Master Chef for Oriental Cuisine.
