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