Thursday, July 12, 2007

Recipe Xtra: Spicy Seafood Salad

Every time I attend Chinese style banquet dinner, items on the appetizer cold dish are so predictable that there is no excitement on what may turn up on the table when dinner finally starts. Taking an idea from the dressing that is often tossed up with jelly fish, I have adapted it into a seafood salad as a starter for a reunion dinner menu which worked out pretty well.
Cold Spiced Top Shell Salad with Pine Nuts

4 Portions

80g Canned Top Shell in Brine, cut into half
100g Fresh Baby Scallops, blanch for 20 seconds, refresh with water
4pcs Large Shrimp, blanched, peeled and chilled
5g Red Chili, cut into dice
10g Chinese Celery, cut into dice
15g Spring Onion, cut into dice
60g Lily Bulb, peeled
20g Pine Nuts, toasted

3tbsp Garlic Oil
1tsp Fried Garlic
2tsbp Oyster Sauce/Abalone Sauce
1/2tsp Coarse Ground Black Pepper

Deep Fried Potato Wafers

Preparation Method:

1. Blanch lily bulb in boiling water for 20 seconds. Refresh in ice water. Drain and set aside.

2. Heat oil and fry garlic till fragrant and slightly brown. Mix in Oyster sauce and black pepper. Toss top shell with rest of ingredients and dressing.

3. Serve cold.

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