Food and Travel Magazine | Seared scallops with sesame pork, XO…
Seared scallops with sesame pork, XO dressing and shiso
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Cooking tools:
- Mortar and pestle
- Mixing bowl
- Steamer basket
- Parchment paper
- Cutting board
- Chef's knife
- Saucepan
- Pan
- Deep fryer
- Paper towel
- Skillet
- Whisk
- Spoon
- Stove
- Refrigerator
- Plate
Ingredients
- 1.5kg pork belly
- 16 scallops, trimmed
- sunflower oil, for deep frying and cooking the scallops
- 3tbsp ginger, peeled and grated
- 2tsp caster sugar
- 2tsp salt
- 300ml light soy sauce
- 2 garlic cloves
- 6–8 coriander roots
- 1tsp white peppercorns
- 1tbsp sunflower oil
- 60ml fish sauce
- 240g palm sugar, grated
- 6tbsp XO paste
- 150ml fish stock
- 3tbsp sesame oil
- 3tbsp sunflower oil
- 3tbsp white and black sesame seeds, toasted
- 1 punnet micro shiso cress or coriander cress
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