Indonesian Recipes (Bali, Java) - Scallops in Iasmine Tea (Mutiara) Recipe

Ingredients

• 8 fresh scallops

• 2 fish fillets (whiting or flounder)

• 1 piece silk tofu (bean curd)

• 16 dried lily flowers

• 250 ml/8 fl oz (1 cup) green jasmine tea (made from of 1 teaspoon tea leaves and flowers)

• tea leaves with jasmine flowers

• 8 or 16 thin pieces tangkue (candied white pumpkin)

• pinch of sea salt

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Method:

1. Clean the fish fillets and cut into eight cubes. Cut the silk tofu in 8 or 16 pieces.

2. Soak the dried lily flowers in water. On each clean, open scallop shell, place a piece of fish, tofu, lily flower (arranging the filaments in a decorative manner), a few tea leaves with jasmine flowers and candied pumpkin.

3. Sprinkle with tea (liquid) and a little sea-salt. Cook the scallops for about 3-5 minutes in a steamer.

Note: A delicious, sophisticated starter that is also a perfect side dish to serve with spicy fish soup with chives and rice.