Gok's Wok by Wan Gok

Author:Wan, Gok [Wan, Gok]
Language: eng
Format: epub
ISBN: 9781448177080
Publisher: Ebury Publishing
Published: 2013-10-10T00:00:00+00:00

MINI SCALLOP AND ANCHOVY SOUFFLÉS

Everyone needs a dish in the locker that looks far more complicated than it is to cook. Cooking time is minimal here, and everything can be prepped in advance. Throw all the ingredients into your ramekins and leave in the fridge until you’re ready to cook. Eaten with tiny teaspoons, your guests will enjoy a five-star dining experience involving only one-star effort.

SERVES 4

4 whole eggs, plus 2 whites

1 tbsp sesame oil

4 spring onions, trimmed and finely sliced

4 tinned anchovy fillets, drained and chopped into small pieces

4 scallops, roe removed, and quartered

4 large raw prawns, peeled and quartered

4 small sprigs of fresh coriander, to serve

Beat the eggs and extra whites with the sesame oil, spring onions and chopped anchovies.

Arrange the scallops and prawns evenly in the bottom of four ramekins and pour over the egg mixture.

Place the filled ramekins in a large steamer basket set over a wok of simmering water (make sure the bottom of the steamer doesn’t touch the water). Steam for 12–15 minutes, until the egg is firm to the touch. Keep an eye on the water level and top up if needed. Serve each soufflé with a sprig of coriander.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.