Green Scallops and Baby Octopus

Preparation method

• Bring 2 litres of water to the boil for the baby octopus, stir in the Tom Yum soup and add the octopus.
• Poach on lowest flame for 25 min. with closed lid. Cut the cucumber in half and slice into strips with a peeler.
• Mix chili paste, Yuzu, fish sauce and palm sugar, stir in the sesame oil and marinate the cucumbers in it.
• Arrange with the baby octopus.
• Bring a saucepan with a little layer of water to a boil.
• Remove the green scallops from their shells, add a dab of Black Bean Sauce into the shells and put the scallops back on.
• Place the mussels in the bamboo basket and steam on the pot for about 8 minutes.
• Serve with Wakame.

Ingredients

• 1 kg (30 pcs) green scallops, thawed
• 500 g Wakame Golden Turtle for Chefs™ (Art. 60623), defrosted
• 200 ml Black Bean Sauce Golden Turtle for Chefs™ (Art. 60469)
• 1 kg baby octopus, thawed
• 2 l water
• 50g Tom Yum Golden Turtle soup for Chefs™ (Art.60208)
• 2 cucumbers
• 50 g Oelek chili paste
• 20 ml Yuzu juice
• 30 ml Sesame Oil Golden Turtle for Chefs™ (Art. 60352)
• 2 tbsp fish sauce
• 2 tbsp palm sugar

Useful information

• Costs p. portion: approx. € 2.70
• Energy p.portion: approx. 270 kcal.
• Preparation time: approx. 35 min. Preparation in advance is possible
• Accessories: Bamboo basket for steaming, cutting board, bowl,2 cooking pots

Allergenes

molluscs, soy, sesame, wheat, corn, fish, crustacean

Tips

Try fresh brined herring, with wakame, wasabi and pickled ginger