Salted Egg Yardlong Beans and Scallops
Another day to clear out our pantry, another day for another ad hoc dish that gave a very surprising result. With my leftover scallops and a bunch of string beans/yardlong beans all we need is a sauce that can make it shine. Soy sauce, oyster sauce, hoisin sauce and tomato sauce are quite common so for today we will use a highly addictive substance called salted egg. Whoever created this sauce should be given a culinary award, it’s such a great sauce to add to your arsenal, that creamy, salty, gritty and eggy sauce can solve World Wide peace, maybe I am exaggerating but if you haven’t tried this go out of your seat and do yourself a favour.
- 300 g Yardlong beans
- 150 g shelled scallops
- 3 pcs salted duck egg yolks
- 3 cloves garlic, minced
- 1 shallot, minced
- 1 twig curry leaves
- 2 pcs dried chillies, finely chopped
- If you bought raw salted duck eggs boil it first until cooked. Once cooked separate the yolks from the whites, set aside the yolks and keep the whites (I used them with salads). Mash the yolks with two tablespoons of water.
- In a wok add oil then sauté the garlic, shallots, curry leaves and dried chillies.
- Add Yardlong beans and scallops, stir fry until cooked.
- Add the egg yolks then toss to mix well, season with salt then serve.