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Stuffed Scallops

Yeung Gon Bui

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Preparation info
    • Difficulty

      Easy

Appears in
The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

  • About

I ate this Peking preparation for the first time in the Peking Garden Restaurant in Kowloon, Hong Kong, and the chef was good enough to share it with me.

Ingredients

  • 6 ounces shrimp: shell, devein, wash, dry

Method

  1. Place shrimp on a chopping board. Using the cleaver, chop into a paste. Place in the mixing bowl with the stuffing; mix with chopsticks or wooden spoon in one direction until all are blended thoroughly. Refrigerate for 2 hours.
  2. Slice scallops into halves through the thickness, creating 2 medallions. Divide shrimp stuffing into 10 equal portions. Sprinkle cornst

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