Name: Steamed sesame scallops
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 1/2 cup (300g) jasmine rice; 20 scallops on the half shell, roe removed; 3 centimetre piece fresh ginger, cut into matchsticks; 10 centimetre stick fresh lemongrass, chopped finely; 4 green onions, sliced thinly; 1 tablespoon sesame oil; 1/4 cup (60ml) kecap manis; 1/4 cup (60ml) japanese soy sauce

Ingredients

1 1/2 cup (300g) jasmine rice

20 scallops on the half shell, roe removed

3 centimetre piece fresh ginger, cut into matchsticks

10 centimetre stick fresh lemongrass, chopped finely

4 green onions, sliced thinly

1 tablespoon sesame oil

1/4 cup (60ml) kecap manis

1/4 cup (60ml) japanese soy sauce

Method

1.Cook rice in large saucepan of boiling water, uncovered, until just tender; drain.

2.Place scallops, in batches, in single layer in large bamboo steamer; top with ginger, lemon grass and onion. Cover; steam scallops about 5 minutes or until tender and cooked.

3.Divide scallops among serving plates; top with combined remaining ingredients. Serve with rice.

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