Chinese
Chinese - Cantonese and Dim Sum
Beef Tripe Ginger Scallop
Chef's Menu Description
Plump, sweet shellfish sautéed in garlic, white wine, and fresh parsley, finished with a squeeze of fresh lemon and sea salt.
Ingredients
- • 400g beef tripe, cleaned
- • 8 slices fresh ginger
- • 4 stalks spring onion, cut into 4cm lengths
- • 1 tbsp Shaoxing wine
- • 2 tbsp light soy sauce
- • 1 tsp sesame oil
- • 1/2 tsp white pepper
- • 2 tbsp peanut oil
Preparation Steps
1
Phase 1
Blanch the beef tripe in boiling water for 2 minutes, then rinse and cut into bite-sized pieces.
2
Phase 2
Toss the tripe with half the ginger and spring onion and a splash of Shaoxing wine.
3
Phase 3
Spread the tripe flat on a heatproof plate with the remaining ginger and spring onion on top.
4
Phase 4
Steam over high heat for 12-15 minutes until tender.
5
Phase 5
Drizzle with light soy sauce, sesame oil, and white pepper.
6
Phase 6
Heat the peanut oil until smoking and pour it over the tripe to release the aromatics.