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Sauteed scallops with water chestnuts (recipe from France)


  • 300 g of fresh scallops
  • 3 schredded water chestnuts
  • 5 g of fresh onion
  • 1 egg
  • 3 dessert spoons of cornflower


  • 1 dessert spoon of DOM Benedictine
  • 4 dessert spoons of water
  • 1 teaspoon of soya bean paste
  • 1 dessert spoon of tomato sauce
  • ˝ dessert spoon of chilli sauce
  • ˝ dessert spoon of light soy sauce
  • 1 teaspoon of sesame oil
  • pinch of pepper
  • 2 dessert spoons of sunflower oil

Wash the scallops. Dry them and place in a bowl. Add the salt, egg and flour and mix.
Heat up a wok (Chinese fondue dish). Cover the scallops with the flour and fry in the wok.
Clean the wok. Add the oil, sear the garlic, add the soya bean paste and the sesame oil, then the water, tomato sauce, chilli sauce and the water chestnuts and leave to thicken.
Pour the sauce over the scallops and decorate with fresh onion.

* similar to an almond, with the flavour of hazelnut and chestnut.

Thai Tab Tim Grob (Crispy Water Chestnuts) (recipe from Thailand)

  • 8 oz. peeled water chestnuts (fresh if possible, otherwise use canned) 

  • 1 cup water tinted with red food coloring 

  • 1/2 cup tapioca starch/tapioca flour 

  • 1 cup sugar 

  • 1 cup water pinch of salt 

  • 1/2 coconut cream 

  • 1 cup ice cubes 

Cut each peeled water chestnut into a square by trimming the edges.
Place the water chestnuts in the colored water and allow to soak for 30 min. to pick up to color of the water. Drain and set aside.
Heat a large saucepan of water to boiling. Roll the water chestnuts in the tapioca starch and drop them into the boiling water. Boil until they float to the top, or for 4-5 min. Canned water chestnuts will not require boiling. Remove them with a strainer and drop immediately into a large pan of water. Hold at this stage until ready to serve.
Dissolve the sugar in the cup of water and heat to boiling. Allow to cool.
Mix the salt with coconut cream and set aside. When ready to serve, drain the water chestnuts and place in a glass bowl with the sugar water, and add the ice cubes. Each guest is served a portion of the chilled water chestnuts in a smaller glass bowl and this is then topped with coconut cream mixture. Serve 4

*Chinese Water Chestnut; Ma Ti; Ma-Tai, (C); Chee-Chang, (H).
Elaeocharis Dulcis Trin. (Cyperaceae)





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