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Preparation
1 hour
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Processing
40 minutes
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Difficulty
Medium
Hà cảo is a steamed dish that is very delicious, appealing, and highly loved because it can be varied with many different fillings. Let’s join TasteVN into the kitchen to see how to make beautiful and delicious scallop há cảo for the whole family to enjoy!
Ingredients for Scallop Há cảo For 4 people
Scallops 200 gr Shrimp 100 gr Carrot 1/2 piece Cilantro 2 sprigs All-purpose flour 100 gr Salt a little Cooking oil a little Fish roe a little (for decoration)
How to choose fresh ingredients
How to choose fresh scallops
You can buy whole scallops to shell them yourself or buy pre-shelled scallop meat available at supermarkets and stores.
- It is advisable to buy scallops from reputable stores and supermarkets.
- If buying scallops with shells, choose those that are still alive with shells that are tightly closed but not completely sealed.
- Do not choose dead, damaged, or very small scallops.
- When buying scallops that have been shelled, choose those that have a fresh smell, firm meat, and are slightly translucent. Avoid those with an unpleasant odor.
- If choosing packaged products, pay attention to the expiration date on the packaging or select scallops that have firm meat, not watery and slimy, and do not have a foul smell.
How to choose delicious shrimp
- Fresh, delicious shrimp will have transparent legs tightly attached to the shrimp body. Do not buy shrimp with discolored, loose legs.
- Be sure to buy shrimp with slightly curved bodies, firm meat, intact shells, and heads tightly attached to the body.
- Do not buy shrimp with spread-out, loose tails, missing tail fins, and not neatly arranged. They may have been caught a long time ago and soaked in preservatives.
See details: How to choose fresh shrimp properly
How to choose delicious carrots
- Choose carrots that are straight, with smooth skin, bright color, and feel firm, hard, and heavy in hand, as these are the tasty ones rich in vitamins.
- Opt for those with small cores, as the smaller the core, the sweeter the carrot.
- Avoid choosing carrots with leaves or branches at the base, and those with thick shoulders, as these usually have large cores and are not sweet with fewer nutrients.
- Do not buy carrots that are misshapen, dark in color, bruised, or have wilted leaves.
See more: How to choose fresh carrots
Where to buy shrimp eggs:
- You can find shrimp eggs at large seafood markets or in reputable supermarkets and stores.
- If choosing packaged products, you should carefully check the expiration date, ensure the outer packaging is intact, not torn or discolored, and that the product inside has no mold, bruises, or unusual leaks.
- If you can’t find shrimp eggs, you can substitute them with roasted black or white sesame seeds.
Note:
- You can buy dough for dumpling wrappers to knead as in the article or buy the ready-made type at supermarkets to save time.
- When purchasing packaged products, pay attention to the expiration date on the packaging. The dough should be soft, not broken, cracked, or unusually damp.
Required tools:
Steamer, knife, meat grinder, bowl, spoon,…
How to prepare scallop dumplings
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Prepare the scallops and shrimp
To save time, you should choose pre-processed and shelled scallops; after purchasing, soak them in diluted salt water for about 15 minutes.
Remove the scallops and briefly scald them in boiling water for about 1 – 2 minutes to eliminate the fishy smell, then rinse them with water and let them drain.
How to eliminate the fishy smell of scallops:
- To remove the fishy smell from scallops, after shelling, you can soak the scallop meat in water mixed with a bit of salt and lemon juice.
- Additionally, you can also rub the scallop meat with alcohol or vinegar.
- Another quite effective method is to briefly blanch the scallop meat in boiling water with a bit of smashed lemongrass and ginger for about 1 – 2 minutes.
Shrimp bought should have the antennae and legs cut off, the shell peeled, then use your hands to gently squeeze the body of the shrimp to expose the shrimp vein a little and then pull it out. Rinse the shrimp with water and let it drain.
How to quickly and correctly remove the shrimp vein
- You count backwards from the tail of the shrimp to the second groove connecting the two segments of the shrimp shell, pierce a toothpick through this position and gently pull the black vein to remove it from the shrimp.
- You don’t need to use a knife to cut the back of the shrimp; you can also use a toothpick to extract the head part of the shrimp body to find the black vein. Gently pull this black thread out, and the shrimp will be clean.
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Blend shrimp and scallops
After cleaning the scallops, take half the amount of scallops and put them in the blender with the shrimp and blend until smooth. Keep the remaining scallop meat intact.
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Prepare other ingredients
Peel the carrot, wash it clean, and then cut it into small dice.
Wash the coriander, remove yellow and wormy leaves (if any), then wash it clean and chop it finely.
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Mix the filling mixture
Add chopped carrots and coriander to the shrimp and scallop filling bowl. Use a spoon to mix well until the ingredients are combined.
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Knead and cut the dough
Put 100g of flour into a bowl along with 50ml of filtered water and a little salt. Use your hands to knead thoroughly until the dough is smooth and forms a homogeneous mass.
Wrap tightly with cling film, and let the dough rest for 30 minutes to 1 hour.
Next, place the dough on a cutting board, use your hands to roll the dough into a long cylindrical shape. Then, use a knife to cut the dough into equal small pieces.
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Rolling the dough
Apply a thin layer of cooking oil on your hands, then roll the pieces of dough into balls and flatten them.
Next, continue to apply a thin layer of oil on the knife and use it to press the dough into very thin slices.
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Wrapping the dumplings
Use a spoon to take a sufficient amount of filling and place it into the dumpling skin, then place a whole piece of scallop on top.
Use your fingers to fold the edges of the dumpling, revealing the scallop filling in the middle.
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Steaming the dumplings
Place the steamer on the stove, pour water in, and bring it to a boil.
Arrange the dumplings in the steamer, then sprinkle a little fish roe on top, cover the lid, and steam for about 20 – 25 minutes until the dumplings are cooked through.
Finally, take the dumplings out, plate them, and decorate them nicely to complete the dish.
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Finished product
With just a few simple steps, you have completed the scallop dumplings with an eye-catching color and an enticing delicious flavor. The dumpling skin is soft and chewy, while the filling of vegetables, shrimp, and scallops is tender and sweet, stimulating the taste buds immensely.
This dish, when dipped in a little soy sauce mixed with mustard or chili sauce, will enhance the flavor significantly! So what are you waiting for? Hurry into the kitchen and make this dish for the whole family to enjoy!
Hope the above sharing will help you know how to make scallop dumplings, delicious and easy to make. Wishing you success with many delicious dishes along with TasteVN.
*Images and recipes referenced from the YouTube channel Andy Vu
