This delicious dish is a favourite at Huang Ting, The Peninsula Beijing’s sophisticated Cantonese restaurant that resembles a traditional nobleman’s courtyard home.
Preparation:
- Cut the bean curd into 6 pieces, approximately 5 x 3 cm a piece. Cut scallops into halves, and place each half atop a piece of bean curd.
- Season the scallops with salt and white pepper. Top with XO sauce and pickles, and steam in a steamer for 5 minutes.
- After steaming, sprinkle the chopped scallions and diced red bell pepper atop the pieces of bean curd. Put the blanched choy sum between the bean curd pieces. Choy sum can be blanched by boiling in salt water for1 minute.
- Pour the seasoned or regular soy sauce around the bean curd pieces and serve.
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Ingredients:
• 120 g Japanese scallops or similar
• 400 g bean curd
• 100 g blanched choy sum
• 50 g pickles, diced
• 20 g XO sauce
• 3 g salt
• 2 g white pepper
• 20 g diced red bell pepper
• 15 g seasoned soy sauce for seafood (or regular soy sauce)
• 5 g chopped scallion
• 120 g Japanese scallops or similar
• 400 g bean curd
• 100 g blanched choy sum
• 50 g pickles, diced
• 20 g XO sauce
• 3 g salt
• 2 g white pepper
• 20 g diced red bell pepper
• 15 g seasoned soy sauce for seafood (or regular soy sauce)
• 5 g chopped scallion