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1 \u00c2\u00bd oz. dried Scallops<\/span><\/p>\n 1 \u00c2\u00bd C. Hot Chicken Broth<\/span><\/p>\n 2 Chinese Radishes, about 2 lb.<\/span><\/p>\n 2 T. Peanut or Vegetable Oil<\/span><\/p>\n 1 slice Ginger Root<\/span><\/p>\n \u00c2\u00bd tsp. Salt<\/span><\/p>\n 1 T. tapioca starch dissolved in 1 \u00c2\u00bd T. Water<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Soak dried scallops in \u00c2\u00bd 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<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 1 \u00c2\u00bd oz. dried Scallops 1 \u00c2\u00bd C. Hot Chicken Broth 2 Chinese Radishes, about 2 lb. 2 T. Peanut or Vegetable Oil 1 slice Ginger Root \u00c2\u00bd tsp. Salt 1 T. tapioca starch dissolved in 1 \u00c2\u00bd T. Water \u00c2\u00a0 Soak dried scallops in \u00c2\u00bd 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…<\/p>\n