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Scallop & sea urchin har gow (crystal dumplings) with yuzu & lobster emulsion by Chef Justin Quek

Servings: 4
Print Recipe

Ingredients

Scallop and Uni filling

  • 200 g Fresh scallop (minced)
  • 1 kg fresh prawns (cut into dices)
  • 25 g Uni paste
  • 8 g salt
  • 25 g chicken powder
  • 30 g sugar
  • 40 g Shallots oil
  • 20 g corn starch

Har Gow dough

  • 150 g wheat flour
  • 100 g potato starch
  • 375 ml hot water (boiling)

Lobster and Uni Emulsion

  • 10 g Champagne
  • 80 g Lobster Stock
  • 30 g Uni Paste
  • 120 g Chicken Stock
  • 20 g fresh yuzu juice
  • 50 g butter cubes

Instructions

Scallop and Uni filling

  • In a mixing bowl, mix scallop and Uni paste and diced prawns together
  • add in the seasoning and stir well
  • then add in shallots oil and corn starch
  • adjust the mixture with 50g of ice water
  • keep the filling in the fridge: it is ready to use

Har Gow dough

  • In a mixing bowlm stir in the boiling water onto the wheat flour and potato starch
  • stir rapidly until translucent dough
  • add in 30g vegetables shortening
  • continue to stir
  • then add in another 100g of potato starch
  • knead with your hand
  • cover with a damp cloth
  • Roll the dough into long cylinder
  • cut into 30g pieces
  • always cover with damp cloth
  • Take a piece of dough and roll with a small rolling pin to 3cm diameter circle
  • add in a spoonful of the scallop and uni filling
  • fold the dumpling
  • keep it covered
  • repeat the same procedure

Lobster and Uni Emulsion

  • In a sauce pan, mix everything together except the butter cubes
  • Reduce to 3/4, then add in butter cubes
  • blend and emulsifier

Once all the above are ready

  • prepare a steaming basket
  • once is at full steam, put in the scallop and uni har gow
  • steam for 4 min
  • Sautees sone Oriental Greens with butter
  • To assemble the dish, place Oriental Greens at base and place Har Gow on it.
  • Put the sauce around it and finally top with sone Royal Oscietra Caviar