Rezept aus Hunan: Scallops in spicy sauce

Rezept aus Hunan: Scallops in spicy sauce

Hunan. A Lifetime of Secrets
from Mr Peng’s Chinese Kitchen
Mr Y. S. Peng & Qin Xie
Fotos Paul Winch-Furness
Preface Publishing (2014)

So gut haben wir selten Jakobsmuscheln geschmaust! Für das Rezept benötigt man einige Teelöffel der „Sichuan chilli sauce“ sowie frittierte Schalotten. Hat man diese Zutaten vorbereitet in seinem Vorrat, geht das Gericht wirklich schwupp-di-wupp! Sabine

ORIGINALREZEPT von Mr Peng: Scallops in spicy sauce
Für 4 Portionen

The most important thing to remember with this dish is not to add the shallot oil until the end of cooking. Drizzle the shallot oil on just before serving as cooking with it will destroy the aromas. You can also garnish with spring onion but never use ginger and make sure you don’t add the garnish to the scallops during cooking as this will change the flavours of the dish.

4 scallops, without shell or roe
2 tsp shallot oil

Ingredients for the spicy sauce
4 tsp Sichuan chilli sauce (s.u.)
2 tsp tian mian jiang
1 tsp light soy sauce
2 tsp Shaoxing wine
2 tsp deep-fried shallot
1 tsp crushed Sichuan peppercorns
pinch of salt

To garnish:
sesame seeds

1. Make the sauce first by mixing all the ingredients together in a bowl. Taste and adjust the seasoning. Don’t add too much salt as this will take away the flavour of the scallops.

2. The scallops are served in the dishes they are steamed, so make sure the dishes are heatproof and relatively sturdy. Place a scallop in the middle of each dish and dollop the spicy sauce on top.

3. Put the dishes in a bamboo steamer and steam for 5 minutes.

4. When the scallops are ready, drizzle the shallot oil on top. Sprinkle with sesame seeds and chopped coriander before serving.

ORIGINALREZEPT von Mr Peng: Sichuan chulli sauce

2 tbsp crushed Suchuan peppercorns
4 tbsp chilli flakes
2 tsp tian mian jiang
2 tsp tomato purée
200 ml cooking oil
1 tsp white wine vinegar
6 tbsp chicken stock plus more if necessary

1. Add the chillie flakes to a hot wok with about a tablespoon of cooking oil. Heat the chili flakes until the pan begins to smoke, stirring constantly to avoid burning. Be careful as it will spit a little and there will be a lot of smoke.

2. As the chilli flakes absorb the cooking oil, add more oil one tablespoon at a time until you have a paste. It should take around five minutes.

3. When the chilli flakes begin to darken, add Sichuan peppercorns off the heat with 3 tbsp of stock. Stir through and return to the hob on a medium heat.

4. Add the tian mian jiang, tomato purée and the remaining stock with salt and sugar.

5. Stir through all the ingredients, adding more stock and oil if necessary. You need a thick but runny sauce.

6. Finally add the white wine vinegar and stir through just before taking off the heat.

Zur Kochbuch-Rezension mit weiteren Rezepten:

Veröffentlicht im August 2015


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