Yuba-wrapped crab and scallop tempura dumpling (Serves 2)
Ingredients:
3 pcs yuba sheets (semi- soft, available at almost any local market; try to find those that are not salty)
1 tin Lump crab meat (tinned ones save time, or you can substitute with fresh crab meat)
3-6 pcs scallops (either fresh or frozen)
1 pack chives, chopped
1 pack long stemmed parsley
1 tsp cream
Method:
1. Lay the yuba sheets on a flat surface and cut out either 15cm rounds or 15x15cm squares for the wrap and set aside.
2. In a small bowl, ground the scallops with the cream until it forms a smooth paste. If the consistency is too thick just add a touch more cream.
3. Break up the crab meat and mix into the scallop mixture. Mix in chopped chives and season with a pinch of salt. (If you like, you can also add other finely chopped vegetables into the mix like asparagus and corn.)
4. Quickly blanch the parsley (with stem attached) to soften. Flatten the stems and set aside.
5. Lay the yuba sheets flat on a work surface and place 1 spoonful of the mixture in the centre of the yuba sheet.
6. Gather together the sides of the yuba sheet to form a pouch. Gently tie the pouch with the parsley.
7. Heat a pot of oil to about 180 degrees Celsius and slowly fry the yuba pouches. Serve with a side of soy sauce, unagi sauce, or, if you like, chili sauce. |
發表於 2012-4-10 06:49 PM
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