HOMEPROMOTIONS APRIL 2019*BRANDS & PRODUCTSCOOKWARE & CONSUMABLESCOOKING DEMONSTRATIONS; REPAIRS & PARTS; REFERRAL PARTNERS; RECIPESBLOGS; MEDIA & PRESS CENTRE; MAILING LIST; YOU TUBE LIBRARY; LINKS & SITE MAP
PRESTIGE APPLIANCES CHATSWOOD
ABN 26 519 507 287 - T: +61 2 9417 2499 info@prestigeapplianceschatswood.com.au 478-484 Penshurst St., Roseville, NSW 2069 Est. 1987 - Appliance Retail for 31 Years
RECIPE - Scallop Cakes with Seaweed & Wasabi Yoghurt
More then a fishy affair...

Scallop Cakes with Seaweed & Wasabi Yoghurt

Appliance: Steam Oven
Temperature: 100 °C
Preparation time: 20 minutes
Cooking time: 5 minutes

Serves 4  

Ingredients

Cakes:
400g Large scallops roe off, cut in stripes (julienne)
1 ea Sheet Seaweed cut into 8 stripes, 2 cm wide
1 ea Bird eye chilli, chopped
1 tsp Coriander, chopped
Salt to taste
1 tsp Black sesame seeds for garnish after cooking

Dressing:
200g Natural yoghurt
1 bunch Watercress leafs, chopped
Tiny amount wasabi and salt to taste

Preparation:

  1. Wet both ends of seaweed and connect to a circle, (looks like egg-ring for BBQ).
  2. Place on baking paper on steamer tray.
  3. Mix scallops, chilli, coriander, season with salt and spoon into rings (flat top).
  4. Steam in oven for 5 minutes.
  5. Place sauce on plate cake on top sprinkle with sesame.

Handy hint:
Black sesame can be replaced with toasted sesame seeds  If watercress leafs are blanched (bring to boil quickly in salt water, and refresh with ice, drain,& squeeze water totally out!) they could be blended with yoghurt, instead of just chopped and mixed, this will
result in a striking green sauce!


HOMEPROMOTIONS APRIL 2019*BRANDS & PRODUCTSCOOKWARE & CONSUMABLESCOOKING DEMONSTRATIONS; REPAIRS & PARTS; REFERRAL PARTNERS; RECIPESBLOGS; MEDIA & PRESS CENTRE; MAILING LIST; YOU TUBE LIBRARY; LINKS & SITE MAP