Ingredients
- 300 g (10 oz) scallops
- 1 tablespoon dry sherry
- 1/4 teaspoon ground white pepper
- 1 teaspoon grated fresh ginger
- 7 spring onions
- 2 tablespoons oil
- 1 tablespoon cornflour
- 3 cups (750 ml/24 fl oz) chicken stock
- 2 tablespoons soy sauce
- 1/3 cup (75 g/2 1/2 oz) canned straw mushrooms, cut in halves
- 1/3 cup (50 g/1 3/4 oz) frozen peas
- 1 egg, lightly beaten
- dry sherry, extra, to taste
- 2 teaspoons soy sauce, extra
Method
1. Slice or pull off any vein, membrane or hard white muscle from the scallops, leaving any roe attached. Combine with the sherry, pepper and ginger in a bowl and refrigerate for 10 minutes.
2. Finely chop the spring onions, keeping the green and white parts separate.
3. Heat the oil in a wok or heavy-based frying pan, swirling gently to coat the base and side. Add the white part of the spring onion and cook for 30 seconds. Add the scallops and their liquid and cook, turning, over high heat until the scallops turn milky white. Transfer to a bowl.
4. Blend the cornflour in a little of the stock until smooth, add to the wok with the remaining stock and soy sauce and bring to the boil, stirring until the mixture boils and thickens. Add the straw mushrooms and peas and cook for 2 minutes. Return the scallops to the wok, stirring the soup constantly.
5. Pour in the egg and cook, stirring until it turns opaque. Stir the spring onion greens through and add a little more sherry and soy sauce, to taste. Can be garnished with extra spring onion strips.
