Name: Steamed Scallops and Tiger Prawns with Ginger and Spring Onions
Yield: Serves 4 as a starter
Cuisine: Chinese
Ingredients: 40 g (1½ oz) root ginger, peeled and finely shredded; 4 large or 8 small, headless tiger prawns, deveined and shelled, tails intact; good handful of seaweed (optional); 4 large scallops or 8 medium ones, cleaned, in the cupped half shells; salt and freshly ground white pepper; 1 tbsp light soy sauce; 2 cloves garlic, finely chopped; 6 spring onions, shredded on the angle; a few sprigs of coriander

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

The Simple Art of Marrying Food and Wine

By Malcolm Gluck and Mark Hix

Published 2005

About

AS A KID IN WEST BAY IN DORSET I WORKED IN A PUB ON THE QUAYSIDE AND OFTEN GOT BOXES FULL OF SCALLOPS IN THE SHELL. Unfortunately, I was a bit green around the ears and didn’t really have a mentor to look up to; I used to completely massacre them and cook them for four times as long as I should have. Oh well, we live and learn, but I do like the way the Chinese prepare scallops - just simple, with no fuss and brief cooking.