The_Australian_Women_Weekly_Food_Issue_24_2017

22 AWW FOOD • ISSUE TWENTY FOUR

SESAME&GINGER

SCALLOPS WITH CHINESE

SAUSAGE SALAD

PREP + COOK TIME 20 MINUTES + COOLING

SERVES 6

Lap cheong is a form of dried sausage

that doesn’t require refrigeration. It

can be found with fried shallots in the

Asian section of larger supermarkets.

12 scallops, on the half shell,

roe removed

20g piece fresh ginger, peeled

2 teaspoons sesame oil

3 dried chinese sausages (lap cheong)

(95g), sliced thinly

2 teaspoons lime juice

1 teaspoon caster sugar

1 lebanese cucumber (130g),

sliced thinly

1 shallot (25g), sliced thinly

1 fresh small red chilli, chopped finely

½ cup loosely packed fresh

coriander leaves

½ cup loosely packed fresh mint leaves

2 tablespoons asian fried shallots

1 Remove scallops from shells; place

inasmallbowl.Washanddryshells;

reserve. Place a fine sieve over the

bowl. Finely grate ginger over sieve;

press down on pulp to extract juice.

Discard pulp. Add oil, toss gently to

coat scallops; season.

2 Heat a large, non−stick frying pan

over medium heat; cook sausage,

stirring, for 2 minutes or until golden

and crisp. Transfer to a plate; cool.

3 Wipe out pan, increase heat to

high; cook scallops for 30 seconds

each side or until golden but still

opaque in the centre. Place scallops

on reserved shells.

4 Stir juice and sugar in a bowl until

sugar dissolves. Add cucumber, shallot,

chilli, coriander, mint and sausage;

toss gently to combine. Spoon salad

onto scallops; top with fried shallots.

“Scallops are one of many symbolic

foods that portend prosperity on

Lunar New Year menus, as the

shells resemble old coins.”

Sophia Young, Style Director, AWW Cookbooks

TOP TIPS

Always buy natural,

dry−packed scallops,

not wet−packed, which

have been soaked

in water and/

or preservatives.

Dry−packed are

off−white and

translucent, while

wet−packed scallops

are bright white.

Celebrate Chinese New Year