INGREDIENTS
1/2 white radish (peeled, diced or scooped into ball shapes), 1/2 carrot (peeled, diced or
scooped into ball shapes), 4 dried scallops, 100g soup stock
SEASONING
1/4 tsp salt
THICKENING
1 tbsp corn starch blended in 2 tbsps water
METHOD
1. Blanch the radish cubes and carrot cubes in boiling water. Remove, drain and set aside.
2. Wash the scallops and then soak them overnight in 1/2 cup of water. Steam them in a steamer until soft.
3. Upon cooling, tear the scallops into thin shreds. Leave aside for use later.
4. Pour the scallop shreds, together with the stock obtained from steaming into a wok. Add the soup stock. Simmer for 3 minutes over a low flame.
Add in the radish cubes and carrot cubes from step 1, and salt. Bring to boil.
Add the blended corn starch to thicken the gravy, and serve.
