World Gourmet Summit 2003 |
Culinary Masterclasses |
The Cuisine of |
Allan Koh |
KOKO Restaurant, Melbourne, Australia |
Hotate Mushi Steamed Scallops on Somen Noodles with Japanese Herb Vinaigrette |
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Serves 4 | |
Ingredients | ||
12 30g |
Scallops
: fresh scallops in ½ shell (Coffin Bay, Tasmanian or Hervey Bay) somen noodles, boiled |
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10 1 bunch 1 100ml 100g 100ml 100ml 50ml |
Japanese
herb vinaigrette : limes, for zest and juice shiso leaves, finely chopped fresh chilli, finely chopped champagne vinegar caster sugar usukuchi shoyu (light soy sauce) mirin(sweet Japanese cooking wine) light olive oil |
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12 |
Garnish
: shisho leaves |
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Method
For the scallops: Shell the scallops and clean out roe and other impurities under running water. Scrub and reserve the scallop shells. Cook the somen noodles in boiling water until soft. Rinse and cool under running water. Drain in a colander. Place a small bundle of noodles in each scallop shell and top with scallop. Place in a steamer or bamboo basket for 3 minutes, then remove and drain excessive liquid. For the vinaigrette: Mix thoroughly all ingredients and spoon over the scallops. Serving Place a layer of rock salt on a rectangular Japanese plate. Arrange the cooked scallops on top of the rock salt and garnish with a shiso leaf. |