
31/07/2019 by Chef Made Lugra 0 Comments
Seared Scallop – Crab onde-onde Balado Sauce
Ingredients
600 g Scallops
80 g mushrooms
60 g asparagus
40 g baby greens
10 g zucchini
20 g green pea puree
For the balado sauce
60 g shallot, sliced
15 g garlic, sliced
50 g red chili, sliced
20 g candlenuts
50 ml cooking oil
2 g kafir lime leaves
2 g bay leaves
50 ml coconut milk
300 ml water
5 g brown sugar
2 tsp salt and pepper
Crab onde-onde
80 g crab meat
2 g garlic
1 g spring onion
20 g mayonnaise
2 tsp salt and pepper
PreparationFor the sauce:
1. Pour cooking oil into a pan, add all sauce ingredients except water and coconut oil, let it brown then remove it.
2. Blend all ingredients and transfer the mixture into preheated saucepan and cook for 5 minutes
3. Add water and coconut milk, sprinkle a dash of salt and pepper
4. Remove the sauce and strain until you get the paste only
For the crab onde-onde
1. Place all ingredients into a mixing bowl, mix well and divided into 8 portions round shape.
2. Deep fried the crab meat ball
3. Pan seared the marinated scallop
4. Arrange the scallop on the plate, put the rest of ingredients on top of the scallop and spread the sauce
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