1 ½ oz. dried Scallops

1 ½ C. Hot Chicken Broth

2 Chinese Radishes, about 2 lb.

2 T. Peanut or Vegetable Oil

1 slice Ginger Root

½ tsp. Salt

1 T. tapioca starch dissolved in 1 ½ T. Water

 

Soak dried scallops in ½ cup hot broth for about 30 minutes. Steam scallops with broth for about 30 minutes. When cool, shred scallops with fingers. Save broth for later use. Use a small melon ball scoop to cut the radishes into about 30 small balls. In a pot of boiling water, cook radish balls about 10 minutes; drain and soak in cold water. Heat oil in wok over medium-high heat. Add ginger and radish balls and stir fry a few seconds. Add shredded scallops with their broth, the rice wine, salt and remaining 1 C. broth. Cook over low heat 1 minute. Stir in tapioca starch mixture and cook briefly, until thickened. Dried Shrimp can be substituted for the dried Scallops. Prepare the same way, but do not shred. From: Dim Sum Made Easy