Sashimi of Sea Scallops, Lap Cheong and Wood Ear Fungus


Preparation info

  • Difficulty


  • Serves


Appears in

Mr Hong

By Dan Hong

Published 2014

  • About

This was the first raw dish I came up with for Mr Wong that showcased Chinese flavours. I had in my head, the idea of surf and turf, which eventually morphed into lap cheong sausage and scallops. The sweetness in both lap cheong and the scallops works really well here, while the wood ear fungus and roasted rice pellets bring texture to the dish.



  • tablespoons sesame oil
  • tablespoons shiro-dashi
  • tablespoons light soy sauce
  • 100 ml ( fl oz) sugar syrup (Essentials)
  • 100 ml ( fl oz) ginger oil (Essentials)
  • 1 tablespoon lemon juice

The Rest

  • 16 sashimi-grade scallops, roe and skirts removed
  • 1 lap cheong (Chinese sausage), sliced into
  • 2 mm (1/16 inch) rounds 2 spring onions (scallions), thinly sliced into rounds
  • 100 g ( oz) fresh wood ear mushrooms
  • 1 tablespoon tsubu arare (roasted rice pellets), to garnish



Whisk all the ingredients together in a bowl. Set aside.

The Rest

Thinly slice each scallop into 2 or 3 rounds, depending on how thick they are. Divide among four plates, not overlapping. Top each piece of scallop with a slice of lap cheong. Sprinkle with spring onions and spread a few wood ear mushrooms around each plate.

Whisk the dressing and spoon generously over each dish. Garnish with some roasted rice pellets to serve.