Sashimi of Sea Scallops, Lap Cheong and Wood Ear Fungus
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.
Ingredients
Dressing
2½ tablespoons 3¼ tablespoons 3¼ tablespoons 100 ml 3½ fl oz 100 ml 3½ fl oz 1 tablespoon
The Rest
16 1 2 mm 1/16 inch 2 100 g 3½ oz 1 tablespoon
Method
Dressing
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.
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