Stuffed Scallops

Name: Stuffed Scallops (Yeung Gon Bui)
Cuisine: China
Ingredients: ½ teaspoon sugar; 1 teaspoon oyster sauce; 2 teaspoons cornstarch, for dusting; 2 extra large egg whites, beaten with ⅛ teaspoon salt and pinch of white pepper; 5 cups plus 1 tablespoon peanut oil; ½ teaspoon grated ginger mixed with ½ teaspoon white wine; ¼ teaspoon salt; ⅛ teaspoon salt; ½ cup flour; 10 large sea scallops, about 1½ inches in diameter, 1 inch thick; Pinch of white pepper; 2 tablespoons finely sliced scallions, white portions only; 8 ounces snow peas: remove strings, discard both ends, wash, dry; 1 slice of ginger, ¼ inch thick; 1½ teaspoons cornstarch; 2 teaspoons egg white, beaten; 1 teaspoon sesame oil; 6 ounces shrimp: shell, devein, wash, dry

Yeung Gon Bui

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

Asia
China
Kowloon
Fish course
Pescatarian
Hong Kong

Method

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.
Slice scallops into halves through the thickness, creating 2 medallions. Divide shrimp stuffing into 10 equal portions. Sprinkle cornst