Scallop & Taro Soup - Súp Sò Điệp Khoai Môn

By Helen Le Published: March 29, 2021

  • Prep: 15 mins
  • Cook: 45 mins
  • Ready In: 60 mins

  • Yield: 4 Servings

The appetizer is the beautiful and flavorful scallop & taro soup, which guarantees you to be praised by the whole group!

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Ingredients
Instructions
  • Peel the taro, purple sweet potato and dice into square blocks.
  • Peel the shells in the middle of the prawns, leave the heads and tails for the next dish. Put 3tbsp oil in the pot, add the prawn shells in and fry over high heat for about 3 minutes and then remove. Keep the oil to pan sear the scallops slightly later.
  • Put the prawn shells back into the pot with 1.5L of water, boil for 20 minutes. Remove the prawn shells. Add taro, purple sweet potato and cook for 15 minutes until soft. Use a hand blender to puree. Season with a little stock powder and curry powder to bring out the smell. To make the soup sweeter and richer, and smoother, add 40 ml sweetened condensed milk.
  • Peel the shells in the middle of the prawns, leave the heads and tails for the next dish. Put 3 tbsp oil in the pot, add the prawn shells in and fry over high heat for about 3 minutes and then remove. Keep the oil to pan sear the scallops slightly later.
  • Wash the scallops with a little salt, drain and let dry. If the scallops are thick, cut the surface so the scallops will be quickly done. Marinate scallops with a little stock powder, curry powder. Put the oil which was used to fry the prawn shells earlier in the pan, then pan sear the scallops for 1,5 -2 minutes for each side to medium-well done.
  • Ladle the soup into bowl, place the pan seared scallops on top, sprinkle instant seaweed crumble. Serve hot. Oh this amazing appetizer would be the perfect start to a cozy year-end party.

Scallop & Taro Soup – Watch how to make it on Youtube