Directions

To Cook

1. Soak dried scallops in warm water until softened. Then, tear them into thin strips. In a wok or steamer, steam scallops over high heat for 15 mins.
2. Crack two large eggs into a bowl. Add 250ml water, sesame oil and salt. Whisk and pour into a steam-proof dish. Sprinkle ⅓ of the steamed scallops into the egg mixture.
3. In the wok or steamer, steam the egg mixture on high heat for 3 mins. Then, turn off the heat and let it sit for 20 mins. Do not remove the lid.
4. Carefully remove the steamed egg. Sprinkle the remaining steamed scallops on top and garnish with spring onions. Serve hot with steamed rice.