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Scallop consomme with prawn dumplings
Scallop consomme with prawn dumplings
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Prep Time:
200 minutes
Cook Time:
100 minutes
Total Time:
300 minutes
Ingredients:
  • 8 dried shiitake mushrooms
  • 1 carrot, coarsely chopped
  • 1 onion, coarsely chopped
  • 1 celery stalk, coarsely chopped
  • 500g scallops with roe
  • 6 eggwhites (from 59g eggs)
  • 2 litres chicken stock
  • Baby herbs, to serve
  • 650g green king prawns, peeled, de-veined, finely chopped (250g meat)
  • 2 green onions, finely chopped
  • 2 tsp finely grated ginger
  • 21.00 gm soy sauce
  • 20.00 ml Shaoxing wine*
  • 24 Shanghai wonton wrappers*
  • 1 eggwhite
Instructions:
  • 1. Steep shiitake mushrooms in one cup of boiling water for 30 minutes. Set aside, keeping the flavorful soaking liquid. 2. In a food processor, finely chop carrot, onion, celery, scallops, and rehydrated shiitake mushrooms. 3. Combine egg whites, stock, and reserved shiitake soaking liquid in a saucepan, whisk together, then fold in the scallop mixture.
  • Cook the mixture over medium heat, stirring constantly to prevent sticking, until the eggwhites start to coagulate. Once the mixture reaches a simmer and the eggwhite mixture forms a 'raft,' reduce the heat to low and simmer gently for 1 hour. Be sure not to exceed a gentle simmer, as it may cause the consomme to become cloudy by breaking the 'raft.' (Note: A 'raft' is a formed eggwhite mass that traps impurities for a clear consomme.)
  • Remove pan from heat and let it sit, uncovered, for 3 hours or until cool. Strain consommé through a damp muslin or paper towel-lined fine sieve over a bowl, being careful not to disrupt the egg white mixture 'raft'. Remove and discard the 'raft'.
  • Prepare the dumpling filling by mixing prawns, onions, ginger, sauce, and wine in a small bowl. Lay out the dumpling wrappers and spoon a teaspoon of the prawn mixture onto each one. Brush the edges with egg white, fold in half to form a triangle, and press the edges to seal. Brush one end of the longest side with egg white, bring the other two points together to meet, and press to seal. Arrange the dumplings on a baking paper-lined tray and refrigerate.
  • Boil dumplings in a large saucepan for 2 minutes until cooked, then drain. In a separate pan, bring consomme to a boil and season with salt. Divide dumplings between bowls, pour consomme over them, and garnish with fresh herbs before serving.

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