The inventive achievement of Executive Chef Duong Duc Huan—the champion of the Southern regional semifinal round in the Golden Spoon Awards 2013— was a plate consisting of colorful vegetables: the green color of vegetables, the yellow and red colors of bell peppers, the orange color of carrots, and the red color of salted duck eggs. He said that the diners always speak highly of the green-colored meals with lots of vegetables. Thanks to this, Vietnamese food is considered to be following the world’s trends toward healthy eating. In 100% of the household kitchens, there are enough vegetables to make an ordinary salad. But with a little modification and sophistication, we can have a more beautiful and delicious meal.
SALAD WITH SCALLOPS & SALTED DUCK EGGS
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Ingredients
- INGREDIENTS FOR THE SCALLOPS
- 400g big scallops
- 1g salt
- 2g ground black pepper
- 30g ginger
- 2 salted duck eggs
- 10ml olive oil
- INGREDIENTS FOR THE SALAD
- 50g salad (many kinds)
- 50g green bell pepper
- 50g red bell pepper
- 50g yellow bell pepper
- 50g carrots
- 50g onions
- 50g tomatoes
- 50g cucumbers
- INGREDIENTS FOR THE SAUCE
- 5ml fresh milk
- 20ml olive oil
- 100g sugar-free yogurt
- 5ml lime extract
- 2g ground black pepper
- 1g salt
- 5g sugar
Instructions
PROCESS
Preparation: Thoroughly clean the scallops and leave them to dry. Cut the onion into short shoestrings. Clean the romaine lettuce, leave to dry, then shred it into pieces. Hollow out the cucumber, and then cut it into shoestrings. Slice the green, red and yellow pepper into matchsticks. Hollow out the tomato and cut into thick matchsticks. Peel the carrot then cut it into shoestrings. Boil the salted duck eggs, and separate egg yolks. Finely grate the ginger. Squeeze the juice from limes.
Directions: Put the shredded salad into the refrigerator. Marinate the scallops with 1g salt, 2g black pepper and 30g finely grated ginger, then mix all the ingredients together, leave to soak. Put the frying pan over a medium heat, pour in 10ml olive oil. When the oil is hot, tip in the scallops and sauté them until they become golden on both sides. Put the yolks of salted duck eggs into a sieve and mash them.
Sauce for the salad: In a large bowl, tip in the yogurt, add 5ml fresh milk, 5ml lime extract, 1g salt, 5g sugar, 20ml olive oil, 2g black pepper, then stir constantly to blend the ingredients together, and divide the sauce into two. Put all the vegetables into a large bowl, pour in half of the sauce and toss together.
PRESENTATION
Put the vegetables onto a plate, top them with the scallop, sprinkle the vegetables with the mashed yolks of salted duck eggs, and garnish with the remaining sauce.
QUALITY CHECK
The vegetables must be fresh and crunchy.
The scallop must be medium and not be dry.
The sauce must be thick, sweet and sour in taste and a little greasy
TIPS
Use sunflower oil, olive oil or grape seed oil to make the dish more delicious.
EFFECTS OF THIS DISH
This dish provides a lot of protein, trace minerals, vitamins, fiber and helps tonify blood, spleen and kidney, improve digestion, cure constipation, cure inflammation, detoxify the body, reduce thirst, bring a beautiful healthy skin, combat aging. It is helpful for those who have weakened immune systems, anemia, loss of appetite, erectile dysfunction, backache, lack of minerals, lack of vitamins, dry skin, pale complexion, dysentery, constipation, rectal bleeding, and arthritis.
NUTRITION FACTS
Notes
DUONG DUC HUAN Hotel Majestic Saigon (Ho Chi Minh City) Champion of the Southern regional semifinal round of the Golden Spoon Awards 2013
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