This video recipe is an extract of the live cooking session with Chef Justin Quek who gently received Ti Yan Academy in his beautiful restaurant “Justin Flavours of Asia“
Scallop & sea urchin har gow (crystal dumplings) with yuzu & lobster emulsion by Chef Justin Quek

Scallop and Uni filling
- 200 g Fresh scallop (minced)
- 1 kg fresh prawns (cut into dices)
- 25 g Uni paste
- 8 g salt
- 25 g chicken powder
- 30 g sugar
- 40 g Shallots oil
- 20 g corn starch
Har Gow dough
- 150 g wheat flour
- 100 g potato starch
- 375 ml hot water (boiling)
Lobster and Uni Emulsion
- 10 g Champagne
- 80 g Lobster Stock
- 30 g Uni Paste
- 120 g Chicken Stock
- 20 g fresh yuzu juice
- 50 g butter cubes
Scallop and Uni filling
In a mixing bowl, mix scallop and Uni paste and diced prawns together
add in the seasoning and stir well
then add in shallots oil and corn starch
adjust the mixture with 50g of ice water
keep the filling in the fridge: it is ready to use
Har Gow dough
In a mixing bowlm stir in the boiling water onto the wheat flour and potato starch
stir rapidly until translucent dough
add in 30g vegetables shortening
continue to stir
then add in another 100g of potato starch
knead with your hand
cover with a damp cloth
Roll the dough into long cylinder
cut into 30g pieces
always cover with damp cloth
Take a piece of dough and roll with a small rolling pin to 3cm diameter circle
add in a spoonful of the scallop and uni filling
fold the dumpling
keep it covered
repeat the same procedure
Lobster and Uni Emulsion
In a sauce pan, mix everything together except the butter cubes
Reduce to 3/4, then add in butter cubes
blend and emulsifier
Once all the above are ready
prepare a steaming basket
once is at full steam, put in the scallop and uni har gow
steam for 4 min
Sautees sone Oriental Greens with butter
To assemble the dish, place Oriental Greens at base and place Har Gow on it.
Put the sauce around it and finally top with sone Royal Oscietra Caviar