Steamed Dried Scallops with Cream Sauce

Name: Steamed Dried Scallops with Cream Sauce (Nai yu kan pei)
Cuisine: Chinese
Ingredients: 2 tablespoon oil; 1 tablespoon flour; ½ teaspoon salt; ¼ teaspoon cilantro; 1 teaspoon salt; 1 egg white; ½ tablespoon cornstarch; ½ cup soup stock; 2 oz. dried scallops; 2 cubes bean curd (3” x 3”); 2 tablespoons dried shrimp (soaked and chopped)

Nai yu kan pei

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

2 oz. dried scallops
2 cubes bean curd (3” x 3”)

Asia
Taiwan
Fukien
Fish course
Pescatarian

Method

Soak scallops in 1 cup hot water for 3 hours, and steam for 30 minutes.
Shred steamed scallops with fingers, and arrange in the bottom of bowl. Set aside scallop broth.
Smash bean curd with fork, and place in a big bowl. Add shrimp, salt, egg white and cornstarch, mix well. Put mixture in mold (rubbed with oil first) and steam for 30 minutes. After co