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Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce
Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce

Before you jump to Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce recipe, you may want to read this short interesting healthy tips about Wholesome Energy Treats.

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You will not have to look far to find a wide range of healthy snacks that can be easily prepared. Deciding to live a healthy life style can be as simple as you want it to be.

We hope you got insight from reading it, now let’s go back to steamed aubergine and baby scallops with chili, vinegar and miso sauce recipe. To cook steamed aubergine and baby scallops with chili, vinegar and miso sauce you only need 7 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to cook Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce:
  1. Use 2 Aubergines
  2. Prepare 1 Cucumber
  3. Get 150 grams Boiled baby scallops
  4. You need [Chili, vinegar and miso sauce]
  5. Prepare 4 tbsp Chojang
  6. Provide 1 tbsp Japanese leek (chopped finely)
  7. Take 1 as required Toasted sesame seeds
Instructions to make Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce:
  1. Slice the aubergines lengthways and cover with cling film. Microwave for 3-4 minutes. Do not overcook in the microwave as the aubergines continue to be cooked by the residual heat.
  2. To cool down, leave the aubergines to sit inside the cling film. Do not rinse them as they will become watery. After cooling down, tear them lengthways into 3-4 pieces and squeeze out the excess moisture gently.
  3. Make a decorated cucumber. Make fine and diagonal cuts 1/2 to 2/3 the way down the thickness.
  4. Turn over to the other side and make fine and straight cuts 1/2 to 2/3 the way down the thickness.
  5. Cut the cucumber into bite sizes. Sprinkle lightly with salt (not listed in the ingredients) and squeeze out the excess water. If you don't want to bother, cut a cucumber into bite sizes, salt and squeeze out the excess water.
  6. Add the chopped Japanese leek and toasted sesame seeds to the chojang. Mix well. - - https://cookpad.com/us/recipes/156778-chogochujang-korean-vinegar-red-chili-miso-sauce
  7. Arrange the prepared aubergines, cucumber and baby scallops on a serving plate. Pour over plenty of the chojang.

Pan seared salmon llet in basil chili sauce, and sauteed eggplant. Deep-fried scallops with onion, red and green peppers and scallions with a spicy chili sauce. Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside. Heat oil in a skillet or wok set over high heat. Give the sauce mixture a good whisk and pour into the skillet.

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