Recipe Courtesy of Ming Tsai
Canola oil to cook
12 large scallops (U-8)
Salt and black pepper to taste
1/4 cup cilantro leaves
In a hot saute pan, add a little oil and caramelize the seasoned scallops.
Use 3 scallops per package. Plate on top of opened package and garnish with
cilantro leaves and flash with garlic oil.
HOT GARLIC OIL:
16 cloves of garlic, thinly sliced
1/2 cup peanut oil (Lion and Globe brand)
In a saucepan, heat oil. Add garlic and cook until garlic is light brown.
Immediately spoon on top of scallops.
STICKY RICE PACKAGE:
3 cups sushi rice
Water to cover rice
1/4 cup dried scallops
2 diced lapchang, (Chinese sausage)
1/2 cup sliced scallions
1/3 cup oyster sauce
1/4 cup chopped cilantro
Salt and white pepper to taste
4 lotus or banana leaves
Using the bowl of a rice
cooker, wash rice until clear and fill water to
mount Fuji (about 1 inch over the rice level). Add dried scallops and cook rice
as normal about 1 hour. When rice is done, put into a large stainless steel bowl
to cool. Pull out the scallops and shred them by hand. Add the scallops back to
the cooled rice with the lapchang, scallions, oyster sauce and cilantro. Check
for seasoning. Place a serving of rice on top of each leaf and fold into a
square package. Place in steasmer, ensuring that the folded side of the package
is underneath. Steam the packages hot. Using a sharp knife, slice the top of the
package.
Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Difficulty: Easy
