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Dried Scallop Soup

Recipe #: 152  |  Submitted By: unknown  |  Last Modified: 11 May 2009

Description: Dried scallops used to be relatively cheap in China and dried scallop soup was the poor man's Shark's fin soup. However, times have changed and this soup, with its contrast in texture between the tender scallops and the crisp bamboo shoots, is now one of the most sought-after first courses, second only to the Shark's fin and Bird's nest soups.

Servings: 4-6 servings

Dried Scallop Soup
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Ingredients for Dried Scallop Soup

 10 dried scallops, about 100g

 100g canned bamboo shoots, thinly sliced

 ½ tsp salt

 2 tbsp potato flour, dissolved in 4 tbsp water

 1 large egg, thinly beaten with ¼ tsp salt

Directions for Dried Scallop Soup

Cooking Tip

The soup can be reheated slowly over a moderate heat.

1. Rinse the dried scallops, rubbing with your fingers to get rid of the white filmy substance which is sometimes found on their surface.

2. Put into a large saucepan and add 1.4 litres water. Bring to the boil and skim off the white foam that surfaces. Reduce the heat and simmer fast for 1.75 - 2 hours until the scallops are tender and the liquid has reduced to about 1 litre. Check the water level from time to time and add more water if necessary.

3. Using a perforated spoon, transfer the scallop pieces to a dish. Shred using a knife and fork or with the fingers. Be sure to pick out and discard the hard muscles which are whole and easily recognisable. Return the shredded scallops to the saucepan.

4. Stack the bamboo slices, a few at a time, and cut into very thin strips similar to the length of the scallops. Add to the saucepan. (The procedure up to this point can be done several hours in advance.)

5. Just before serving bring the soup to a gentle simmer. Add the salt and well-stirred dissolved potato flour, stirring as it thickens.

6. Stream in the beaten egg, either between the gap of 2 chopsticks or along the back of a fork, moving the chopsticks or fork in a circular motion at the same time. Remove from the heat and cover for 45 seconds to allow the egg to set tender flakes.

7. Transfer to a warm soup tureen or individual soup bowls and serve.

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