Scallop & sea urchin har gow (crystal dumplings) with yuzu & lobster emulsion by Chef Justin Quek

Scallop and Uni filling

1. In a mixing bowl, mix scallop and Uni paste and diced prawns together

2. add in the seasoning and stir well

3. then add in shallots oil and corn starch

4. adjust the mixture with 50g of ice water

5. keep the filling in the fridge: it is ready to use

Har Gow dough

1. In a mixing bowlm stir in the boiling water onto the wheat flour and potato starch

2. stir rapidly until translucent dough

3. add in 30g vegetables shortening

4. continue to stir

5. then add in another 100g of potato starch

6. knead with your hand

7. cover with a damp cloth

8. Roll the dough into long cylinder

9. cut into 30g pieces

10. always cover with damp cloth

11. Take a piece of dough and roll with a small rolling pin to 3cm diameter circle

12. add in a spoonful of the scallop and uni filling

13. fold the dumpling

14. keep it covered

15. repeat the same procedure

Lobster and Uni Emulsion

1. In a sauce pan, mix everything together except the butter cubes

2. Reduce to 3/4, then add in butter cubes

3. blend and emulsifier

Once all the above are ready

1. prepare a steaming basket

2. once is at full steam, put in the scallop and uni har gow

3. steam for 4 min

4. Sautees sone Oriental Greens with butter

5. To assemble the dish, place Oriental Greens at base and place Har Gow on it.

6. Put the sauce around it and finally top with sone Royal Oscietra Caviar