Ironically in a hot climate here with 365 days of sunshine, chilled soups are seldom appreciated in restaurants in Singapore. They make a refreshing sensation on the palate when temperatures soar and are easy to prepare too. This idea was condensed from one of my favourite Japanese cookbooks "Shunju: New Japanese Cuisine" as a starter for a recent cookout with friends. Enjoy!
6portions
Ingredients:
Soup:
300g Edamame (Japanese Green Soy beans)blanched, drain and pods removed
150g Silken Tofu
100g Spinach,blanched and drained
30g Japanese Scallions, sliced and blanched
4tbsps Maggi Concentrated Chicken Stock
650ml Water
Spring Onion Wafer:
3g Chopped Spring Onions
Toasted Sesame Seeds
Egg White
6sheets Medium Size Spring Roll Skin
Oil for cooking
Assembly:
6pcs Large Scallops
Salt and Coarse Ground Black Pepper
Oil for cooking
Alfafa and Onion Sprouts for Garnish
Preparation Method:
Blend all ingredients for soup in a juice blender until smooth. Chill until ready to serve.
Brush each spring roll skin with egg whites, sprinkle on sesame seeds and spring onions on three sheets, cover over with remaining three pieces. Pan fry with oil till crispy.
Heat pan till very hot. season scallops and seared with some oil till just cooked over high heat.
Served soup with seared scallop and spring onion wafers.
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