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Scallop wonton with crispy yu choy


Scallop wonton

  • 12 large scallops (U10) , 1/4 - inch (3mm) dice
  • 10 ounces (283 g) pork shoulder (boneless)
  • 1 bunch Chinese chives
  • 1 bunch Chinese garlic chives (with flowers)
  • 1 bunch scallions, green only
  • 15 water chestnuts
  • 2 garlic cloves
  • 8 dried shiitake mushrooms, rehydrated
  • 1 inch (2.5 cm) piece of ginger, chopped
  • 1/8 teaspoon (.75 ml) white pepper
  • 1/2 tablespoon (7.5 ml) salt
  • 2 tablespoons (30 ml) tamari sauce
  • 2 tablespoons (30 ml) of sesame oil
  • 2 tablespoons (30 ml) Shaoxing wine
  • 24 wonton wrappers
  • 2 egg whites, beaten
  • 1/2 cup (120 ml) corn starch , divided

Crispy yu choy

  • Yu choy greens (6 inches/15 cm long with stalk ) , trimmed
  • 1 cup (240 ml) all - purpose flour
  • 1 egg, beaten
  • 1 bottle (12 ounce s /330 ml) Tsingtao beer, cold
  • Salt
  • Oil, for frying
  • Corn starch, for dredging

To serve

  • 1 cup (240 ml) Kewpie Mayo
  • 1/2 cup (120 ml) doubanjiang (fermented chili bean paste)
  • 2/3 cup XO sauce
  • 1/3 cup sweet soy sauce
  • Crispy Yu Choy
  • Steamed Wonton


Scallop wonton

1. Process pork in food processor until very smooth, transfer to bowl and reserve.

2. Add the chives, garlic chives, scallions, garlic, shiitakes, water chestnuts,and ginger to the food processor and pulse until coarsely chopped.

3. Add white pepper, salt, tamari, sesame oil, and Shaoxing wine, thenprocess until smooth.

4. Add 1 egg white and 1 tablespoon (15 ml) of cornstarch, process, return the pork and process until incorporated. Transfer to a bowl and fold in the scallops.

5. Roll into logs (1 inch/2.5 cm around by 5 inches/12.5 cm long) and form into a tight cylinder using plastic wrap. Tie knots on both ends and transfer to the freezer for a minimum of one hour.

6. Place 4 wonton wrappers side by side so they overlap slightly to form a 5 x 5 inch (12.5 x 12.5 cm) square. Brush them lightly with egg whites, then press down to seal wrappers together.

7. Remove the filling from freezer and unwrap, roll the frozen cylinder in the remaining corn starch and dust off any excess.

8. Transfer it to the wonton square and roll the pastry around the cylinder until it is perfectly wrapped.

9. Use a little egg white to seal the wrapper at the end. Cut off any excess pastry.

10. Place the rolled wonton in a steamer basket over wok with boiling water, and cook for 12 minutes until finished. Keep warm.

Crispy yu choy

1. Preheat oil in a heavy pot over medium-high heat to 350 F (175 C).

2. Make a batter by whisking the egg into the flour, then whisking in beer until smooth.

3. Dust yu choy in corn starch, shake off excess, then dip in frying batter.

4. Fry in oil at 350 degrees for 2 minutes, then flip and cook for 1 minute.

5. Season with salt

To serve 

1. Whisk together mayo and doubanjiang. Set aside for plating.

2. Whisk the sweet soy sauce, and XO sauce together. Set aside for plating.

3. Brush backside of crispy yu choy with mayo-doubanjiang mixture. Flip and transfer to plate, sauce side down.

4. Place 1 tablespoon (15 ml) of XO-soy mixture alongside yu choy.

5. Slice steamed wonton into 1-inch (2.5cm) lengths, place a single slice over the sauce, filling facing upwards.

6. Repeat until all the wonton and yu choy have been plated, serve immediately.

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