Chinese-Style Scallop Pancakes
Comments: Scallops, just as most shelfish, just need a little cooking and this original dish is a perfect exemple of the way shellfish should be cooked to their best.
Freshly shelled deveined shrimps or shelled mussels could be used instead of scallops.
These pancakes are excellent served along with a sweet pepper dip.
Servings: 4
  • 3 1/2 ounces [100 g] fresh thin string beans
  • 1 red chile pepper
  • 1 pound [454 g] fresh scallops
  • 1 egg
  • 3 green onions, sliced
  • 1/2 cup [125 mL] rice flour
  • 1 tablespoon [15 mL] fish sauce
  • Oil, for frying
  • Salt, to taste
  • Using a sharp knife, remove ends of string beans; thinly slice string beans lengthwise and reserve.
  • Still using a sharp knife, remove membranes, seed then really finely chop red chile pepper; reserve.
  • Bring a small casserole filled with lightly salted water to a boil.
  • Boil string bean strips for 3 to 4 minutes, until just tender.
  • Grossly chop scallops; transfer into a bowl.
  • Mix in well drained string bean strips.
  • Into a clean bowl, well mix together egg, green onion slices, rice flour, fish sauce and reserved finely chopped red chile pepper.
  • Well mix beaten egg mixture into scallop and string bean mixture.
  • Into a large preheated wok, heat 1 inch [2.5 cm] deep oil.
  • Drop scallop mixture, one spoonful at a time, into hot oil; fry for 5 minutes, until golden brown and set.
  • Remove pancake from wok; leave to drip onto paper toweling.
  • Reserve pancake hot while frying remaining pancakes using remaining scallop mixture.
  • Salt pancakes, and serve.