Scallops with Tri-Colored Balls

Ingredients:
20g dried scallops*
200g carrots
200g turnips

200g cucumbers
Mixture1(1t salt, 1/2t sugar, 2C stock)
Mixture2(1T cornstarch, 1T water)

[t = teaspoon; T = tablespoon; C = cup]

Method:
1)Rinse dried scallops; drain and place in 1/2C warm water; place in steamer and steam 30 minutes over medium heat until soft; shred.

2)Remove the skin of carrot, turnip and cucumber; cut each into 1-inch cubes; trim cubes to balls or use a melon scoop to make balls (combined balls should equal about 2.5C). Cook turnip and carrot balls in 6C boiling water for 10 minutes; drain and place in cold water to cool. Place cucumber balls in boiling water with 2t salt and cook 4 minutes; remove and place in cold water; drain.

3)In a pan, place Mixture1 and vegetable balls; cook 10 minutes over low heat; remove balls to serving plate. Reheat liquid and add Mixture2 to thicken and shredded scallops; pour over vegetable balls and serve.

Remark:

*In family cooking, dried shrimp can be substituted.

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