Scallops with Turnip Balls

Name: Scallops with Turnip Balls (Kan pei lo po ch’iu)
Cuisine: Chinese
Ingredients: 2 teaspoons salt; 1 slice ginger; 2 daikon radish (about 2 pounds) or 30 small round radishes; 2 daikon radish (about 2 pounds) or 30 small round radishes; 1 tablespoon cold water (make paste); 1 tablespoon cornstarch (make paste); 1 tablespoon cornstarch (make paste); 1 tablespoon wine; 1-½ dried scallops; 2-½ cups soup stock; 5 tablespoons oil; 1 tablespoon cold water (make paste)

Kan pei lo po ch’iu

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

The “turnips” are actually daikon radishes.

Ingredients

1-½ dried scallops
2 daikon radish (about 2 pounds) or 30 s

Asia
Taiwan
Kiangsu
Fish course
Gluten-free
Pescatarian

Method

Soak the scallops in ½ cup boiling soup stock (or water), about 2-3 hours, then steam another ½ hour. When soft, shred the scallops with fingers. Save the stock. (use in #3).
Cut radish into 30 small balls with a melon ball scoop. Boil in water about 10 minutes, drain and soak in cold water.
Heat 4 tablespoons oil in frying pan, add ginger and scallop