Dim Sum and Snacks Recipes - Scallop and Ginger Pockets

Ingredients

• 1 tablespoon oil

• 5 cm ginger, peeled, sliced and shredded

• 4 spring onions, finely chopped

• 25 scallops, red coral removed (350 g)

• 1 tablespoon Shaosing (Chinese) wine or sherry

• 2 teaspoons sesame oil

• 1 teaspoon corn-flour

• salt and pepper, to taste

• 25 won ton or egg noodle wrappers

• 1 egg, beaten

• oil, for shallow frying

• 1/2 bunch garlic chives

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Method:

1. Heat the oil in a pan; add the ginger and spring onions and cook over medium heat for 2 minutes, stirring occasionally. Increase heat and when pan is very hot, add scallops and stir-fry, tossing quickly, for 30 seconds. Remove pan from heat.

2. Combine the wine, . sesame oil, corn-flour, salt and pepper in a bowl and blend to a smooth paste. Pour over the scallops, return pan to heat and toss over high heat for 30 seconds or until liquid has thickened. Cool completely.

3. Working with one wrapper at a time (keeping the rest covered), lightly brush edge of wrapper with beaten egg. Place a scallop in the centre, bring up sides and pinch together to form a pouch, leaving a frill at the top. Place on a baking tray and repeat with remaining wrappers and filling.

4. Heat 1-2 cm oil in a pan; add the scallop pouches (in batches, if necessary) and cook for 4-5 minutes or until golden brown. Drain on paper towels. Tie a chive around each and serve immediately.