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Scallop Crisp Spring Moon
The Spring Moon serves a heavenly crisp for dimsum that
Chef Yip wraps in two ways. This recipe is written for the
triangle version. If you want to make the mini-rolls, use
16 spring roll wrappers and cut each down to a 7-inch
square.
Makes 16 triangles; serves 4 as an appetizer or part of
a multicourse dimsum lunch
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4 fresh water chestnuts
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12 medium fresh sea scallops (about 10 ounces)
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1/2 cup minced Chinese chives
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1 teaspoon sugar
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1/4 teaspoon salt
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2 tablespoons all-purpose flour
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8 spring roll wrappers (preferably 7-1/2 inches square)
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3 cups vegetable oil
Peel the water chestnuts with a paring knife and then
mince. Mince the scallops to make about 1 cup. In a medium
bowl combine the water chestnuts, scallops, chives, sugar,
and salt. In a small bowl combine the flour with 2
tablespoons cold water.
Cut each wrapper in half to form 16 rectangles, 3-1/4 by
7-1/2 inches. Put one cut wrapper on the cutting board
with the shortest edge facing you. (Cover the remaining
wrappers loosely with a damp cloth.) Spoon a slightly
rounded tablespoon of the filling at the bottom left
corner of the strip. Fold the bottom left corner over the
filling to meet the right-hand edge, making a triangle.
Continue to fold tightly, as if folding a flag; before you
reach the end, lightly paint the far corner with the
flour-water mixture. Set aside, seam side down. Repeat
with the remaining filling and the 15 half wrappers.
Heat the oil in a 14-inch flat-bottomed wok over high heat
until the oil registers 325 degrees on a deep-frying
thermometer. Carefully add 4 to 5 triangles at a time and
fry until golden brown, turning with tongs, about 2
minutes. Remove with a slotted spoon and place on a plate
lined with several sheets of paper towels. Repeat with the
remaining triangles. Let the hot oil cool before
discarding.
Recipe from THE BREATH OF A
WOK: Unlocking the Spirit of Chinese Wok Cooking Through
Recipes and Lore By Grace Young and Alan Richardson,
Photographs by Alan Richardson (Simon & Schuster;
September 2004; $35.00/Hardcover; ISBN: 0-7432-3827-3). |
