Scallops, prawns and shiitake mushrooms in ginger

Fresh ginger gives this light and healthy Japanese starter from Reiko Hashi-Lambert a really zingy flavour
Scallops, prawns and shiitake mushrooms in ginger
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes plus 2-5 hrs soaking time
  • Effort: medium


For the dashi stock

  • 20 g dried kelp, kombu
  • 20 g smoked dried bonito flakes, katsuobushi

For the seafood

  • 8 tiger prawns
  • 8 shiitake mushrooms
  • 16 mangetout
  • 13 cm piece ginger
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 1 pieces salt
  • 700 ml dashi, stock
  • 8 medium scallops
  • 2 tbsp vegetable oil
  • 2 tbsp cornflour


To make the dashi stock1. Place the kombu in a small pan and pour over 100ml of water. Leave to soak for 2 5 hours.2. Heat the water and kombu and just before it starts to boil remove the kombu.3. Boil the water for a few minutes, then remove from the heat and leave it to cool down slightly for a few minutes.4. Add the katsuobushi to the pan and return it to the heat. Remove from the heat just before it reaches boiling point. Pour in about 600ml cold water to the pan. 5. Allow the katsuobushi to settle on the bottom of pan, then strain the dashi through a muslin-lined sieve. (Do not squeeze the muslin just let the liquid drip through.)For the Scallops, Prawns and Shiitake Mushrooms with Fresh Ginger 1. Peel the prawns. Sculpt the topside of the shiitake mushrooms into star shapes by scoring with a knife.2. Leave the mangetout in boiled water for 1 minute. Slice half of the ginger into thin sticks. Grate the remaining ginger.3. Heat the stock in a deep pan, add the mushrooms soy sauce, mirin and a pinch of salt and bring to a boil.4. At the same time, heat a heavy frying pan until it is very hot; brush the scallops with vegetable oil and sear them on one side for 1 minute. As soon as the scallops are in the frying pan, add the prawns to the dashi.5. Turn the scallops over and cook the other side for 1 minute.6. Arrange 2 scallops, 2 prawns, 2 mushrooms and 4 mangetout in the middle of 4 deep individual dishes.7. Return the saucepan back to the heat and boil the dashi. In a cup, dissolve the cornflour in 2 tbsp cold water and when the dashi has boiled, slowly add the paste to the pan, stirring constantly, to thicken the soup.8. Pour the soup over the ingredients in the dishes. Garnish with the chopped and grated ginger.

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