Heat up a deep pot and add a few tablespoons of sesame oil. When it’s smoking put in the leeks, garlic and ginger and sauté for 3—4 minutes, stirring occasionally. Add the black beans and fish stock and bring to the boil, then turn to a simmer.
Heat up a heavy frying pan and, when it’s hot, add a few tablespoons of oil. Fry the sweetcorn until golden brown all over (don’t overcook or it will burn and its texture will soften) and add to the broth. Wipe out the frying pan with kitchen paper, heat it up again and put in a little more oil. Gently add the scallops and fry on a high heat until they’re golden on each side. Put these in the broth with the cucumber and turn the heat off. Add the lime juice and mix in gently. Taste for seasoning before serving in flat soup bowls sprinkled with the spring onions.
© 1997 Peter Gordon. All rights reserved.