Brillo Cleaning Guide 10/19

Ceviche of Scallop, Deep Fried Soy & Chilli Jam, Soy Cracker, Pickled Veg, Baby Pak Choi

Craig Bateman, junior sous chef, Compass Group HQ, Chertsey
Serves: 4
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  • 1 lime
  • 8 scallops, thinly sliced
  • 30ml soy sauce
  • 10g ginger
  • 10g sugar
  • Salt to taste
  • 5ml sesame oil
  • Half onion, minced
  • 20g chilli
  • 20ml dark soy
  • 80ml light soy
  • 30g dark brown sugar
  • 100ml water
  • 50g panko breadcrumbs
  • 50g flour
  • 2 eggs
  • 1 cucumber, shaped into balls
  • 8 breakfast radish, sliced
  • baby fennel, sliced
  • pickling liquor
  • pak choi
  • 100g rice flour
  • 3 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tbsp curry powder
  • 3 tbsp water, boiled
  • 1 tsp stock


  1. SCALLOPS: Mix the ingredients together, apart from the scallops, to make the marinade. Place the scallops on a tray and brush with the marinade. Repeat every 15 mins until serving.
  2. CHILLI JAM: In oil heat the chillies and onion, sweat down for 10 mins, then add the water and cook until dry. Add the soy sauce and sugar and reduce by 1/2. Set into mould and freeze. Once frozen, roll in flour, coat with egg and cover in panko and repeat.
  3. PICKLED VEG: Place the radish, fennel and cucumber into pickling liquor. Drain after 10 mins. Lightly fry the pak choi.
  4. CRACKER: Add the water to the rice flour a little at a time. Once cool, knead it into golfball-sized patties, flatten and steam for 30 minutes. Smash up the patties with a mortar and pestle until smooth. Knead into ping pong-sized balls. Sandwich between 2 sheets of parchment paper or plastic film and roll out to 2mm thick. Brush with soy sauce and cook at 150°C for 20 mins.
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