Black Caviar and Hokkaido King Scallop Yu Sheng

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

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