LOTUS STEAMED BARLEY WITH PANTRY (freezer) SEAFOOD

LOTUS STEAMED BARLEY WITH PANTRY SEAFOOD 

protein|GLUTEN-FREE|cantonese classic

YIELD: 4 servings

PREP TIME: 10 mins, and overnight soaking
COOK TIME: 30 mins

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INGREDIENTS

• 1 cup dry barley, (preferably soaked in filtered water overnight)

• 1 Tbsp dried scallops, soaked (optional) and reserve soaking liquid

• 1 – 1 ½ cups filtered water 

• 1/8 tsp Himalayan pink salt

• 1 tsp oyster mushroom powder (optional)

• 200g ASC-certified prawns, defrosted and deveined

• 200g ASC-certified scallops, defrosted

• 1 tsp toasted sesame oil

• 1/4 tsp ground white pepper

• 1 pc dried lotus leave

• 1 pc spring onion, fine chopped

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DIRECTIONS

1. If time allows, soak barley in filtered water overnight. Then before using,rinse well to remove phytic acid. Skip to step 3.

2. If using unsoaked barley, rinse very well under running water before use.

3. Par-cook barley:

   • If using dried scallop soaking liquid: omit 1/2 cup of water 

   • If using soaked barley: Combine with 1 cup of water, salt and bring to boil, then simmer on low for  10mins

   • If using unsoaked barley: Combine with 1 ½ of water, salt and bring to boil, then simmer on low for  15mins

4. Pat dry prawns and scallops thoroughly and then marinade in sesame oil and white pepper. Set aside.

5. If using dried scallops, pull apart softened scallops into slivers.

6. Once barley is par-cooked, mix in either slivered scallop or mushroom powder, as well as salt. Taste and the barley mixture should be subtley savoury. 

7. Bring a large wok of water to boiling and have steaming rack ready.

8. Rinse lotus leave and lay the leave on a large plate that fits inside the wok, the sides of the leave will hang over the sides.

9. Place barley in the middle, spread into an even layer.

10. Lay marinated prawns and scallops on top, then fold lotus leave and tuck all edges securely.

11. Steam on high heat for 10 minutes.

12. Garnish with spring onions before serving.

13. Enjoy!