Prefer something more extravagant than salmon slices and golden crackers? Chef Cheung Siu Kong opts for black caviar and Hokkaido king scallops, and crushed sweetened walnuts to add a luxe touch to the ubiquitous dish.
Recipe by
Cheung Siu Kong, Chinese executive chef of Summer Pavilion, The Ritz-Carlton, Millenia Singapore
Serves 10 to 12 persons
prep time 1 hour
Yu Sheng Sauce
- 300g plum sauce
- 50g white vinegar
- 80g fine sugar
- 80g lemon sauce
- 50ml water
- a pinch of salt
» In a pot, bring all the ingredients to a boil. Set aside.
Assembly
- 10g black caviar
- 4 fresh Hokkaido King Scallops
- 50g preserved cucumber, julienned
- 50g preserved mixed melon, julienned
- 30g white ginger, julienned
- 50g preserved leeks, julienned
- 60g sweetened walnuts, crushed
- 25g fried red sweet potatoes, julienned
- 25g fried yams, julienned
- 25g fried purple sweet potatoes, julienned
- 50g radishes, julienned
- 150g carrot, julienned
- 2 limes
- 40g pomelo sacs
- a pinch of gold flakes
- a pinch of orange peel
- a pinch of red chillies
- a pinch of lemon leaves
- a dash of cinnamon powder
- a dash of pepper powder
- 40ml peanut oil
- 80g yu sheng sauce