VOL.03 Hong Kong – Scallops Cheong Fun
Inspired by the famous Cantonese Cheong Fun, reimagined with a Vietnamese touch. We draw on the local tradition of grilling scallops with spring onion and pork fat, then pair it with Vietnam’s iconic green chili seafood sauce - a fusion that bridges classic dim sum comfort with the bold, vibrant flavors of the coast.
Photos
This recipe has 3 section
Section 1: GREEN CHILLI SAUCE
Ingredients
Green chili (seedless) – 50 g
Green capsicum – 60 g
Spring onion – 20 g
Roasted garlic – 5 g
Dasavi – 40 g
Green peppercorn – 5 g
Coriander – 5 g
Dill – 35 g
Fish sauce – 13 g
Condensed milk – 10 g
Lime juice – 10 g
Grapes – 200 g
How to
Peel the green capsicum, remove the seeds.
Blanch the spring onion, dill, and coriander in boiling water, then shock in ice water.
Blend together with fish sauce, condensed milk, lime juice, and grapes until smooth.
Strain the mixture.
Thicken with 0.2% xanthan gum.
Section 2: SCALLOP SHEET
Ingredients
Fish paste – 150 g
Cream – 50 g
Scallop oil – 20 g
Fish sauce – 3 g
Egg white – 20 g
Scallops – 250 g
How to
Blend all ingredients and pass through a fine sieve.
Transfer the mixture into a vacuum bag and spread it thin.
Steam lightly for 3 minutes.
Section 3: SCALLOP OIL
Ingredients
Neutral oil – 200 g
Dried scallops – 100 g
How to
Blend dried scallops with neutral oil.
Confit in the oven at 85 °C for 60 minutes.
Strain the oil.
About our contributor
Chris Fong
Founder & Chef from Singapore with roots in Hong Kong, Chef Chris Fong is enthusiastic about Eastern Asian Culture. Moreover, he spent his childhood in Malaysia, Singapore and Hong Kong. Growing up in a diverse cultural background, he aims to break the boundaries and connect different cultures using food.