Steamed scallops and tiger prawns with black bean sauce

Serves 4 as a starter

There is something satisfying about serving scallops in their natural state instead of using the shells for ashtrays. Scallops can be a bit tricky to open, especially when really fresh - which, of course, they should be. So I recommend you ask your fishmonger to open them and give them a bit of a clean for you.

There is something satisfying about serving scallops in their natural state instead of using the shells for ashtrays. Scallops can be a bit tricky to open, especially when really fresh - which, of course, they should be. So I recommend you ask your fishmonger to open them and give them a bit of a clean for you.

4 large or 8 medium headless raw tiger prawns, deveined and shelled, leaving the tail on
4 large scallops or 8 medium ones, cleaned in the cupped half-shell
Sea salt and freshly ground white pepper
A good handful of well-cleaned seaweed (if available)

for the dressing

2tbsp Chinese fermented black beans, soaked in warm water for an hour, then drained
3 spring onions, thinly sliced
1/2tbsp finely grated root ginger
2 garlic cloves, crushed
1tbsp chopped coriander
1tbsp rice wine
1tbsp light soy sauce
1tbsp groundnut or sunflower oil

First make the dressing by mixing all of the ingredients together. Put a tiger prawn into the shell with each scallop, season with salt and pepper, and steam for 4-5 minutes in a steamer, or you can use a roasting tray containing a couple of centimetres of boiling water and covered with a lid or foil set on the hob. Place the shells on a little seaweed, if you can get it, to stop them wobbling around, then spoon over the dressing to serve.