60g/2¼oz grated carrots
¼ fresh red chilli, preferably Fresno or cayenne, seeds removed and finely chopped
½ red chilli, seeds removed and finely chopped
corainder leaves
½ small garlic clove, finely chopped
1 garlic clove, finely chopped
2½³¦³¾/1¾±²Ô ginger, peeled and freshly grated
2 tbsp lemon juice
100g/3½oz winter spinach, washed and drained
1 spring onion, washed and finely chopped
1 spring onion, washed and sliced lengthways to resemble blades of grass
40²µ/1½´Ç³ú white cabbage, shredded
300²µ/10½´Ç³ú rice noodles, soaked
1 tsp doubanjiang (chilli bean paste)
½ cube doufulu (about 25-50g/1-1¾oz. Also known as Chinese Soy cheese) or 1 tsp red miso
1 tbsp peanut or rapeseed oil
8 small drops Shaoxing rice wine, one drop over each scallop
4 very small pinches salt
2 tsp toasted sesame oil
1 dash toasted sesame oil
3 tbsp low-sodium light soy sauce
2 tsp low-sodium light soy sauce
pinch sugar
4 very small pinches ground white pepper
8 queen scallops, removed from shells (reserve 4 shells)