Ginger, chilli & soy steamed scallops
These ginger, chilli & soy steamed scallops can also be served as a small main course. Discover the recipe and shop for ingredients at Borough Market.
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Cooking tools:
- Chef's knife
- Bamboo steamer
- Wok
- Mixing bowl
- Plate
- Deep-fry thermometer
- Saucepan
- Fine-mesh sieve
- Absorbent paper
- Measuring spoon
- Grater
- Cutting board
- Fish spatula
- Kitchen timer
- Stove
Ingredients
- 4 large hand-dived king scallops, in their shells
- 1 red chilli, seeds removed and chopped
- 6cm piece of ginger, grated
- 1 tsp toasted sesame oil
- 1 clove of garlic, finely chopped
- 2 tbsp light soy sauce
- 2 tsp coriander, finely chopped
- 250ml groundnut oil, for deep frying
- 2 medium shallots, chopped
- 6 large cloves of garlic, roughly chopped
- 2 tbsp coriander leaves, shredded to garnish
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