The Chaine des Rotisseurs is a
gastronomic society that dates
back to 1248 at the royal court
of France. www.chaine.tw
Chaine Chef Special Pick of the Month-Baked Prawn and Scallops with Green Pepper Sauce
By Scott Moses Translated by Uvia Chang
Photos by Andy Lin
1, Alley 11, Lane 147, MinSheng E Rd, Sec 2
Hours: 11 am-2 pm, 5-9:30 pm
MRT: Shuanglian Station
Cedit cards accepted.
Chef: Huang Jing De
Once again, we have the opportunity to learn something new from one of the best chefs Taipei has to offer--Huang Jing De from Gilly's Restaurant in Tianmu. He and his colleagues have managed to create some interesting Western dishes, spiced up with their own creative twists. In this edition, Huang shows us his secrets to making his Baked Prawn and Scallops with Green Pepper Sauce (NT$890). Let's put on our chef's hats and partake in the construction of this tasty meal.
2 prawns and about 4 scallops, green vegetables/Chinese cabbage (10g), tomato, butter (2g), white wine (1/3 cup), Mediterranean sea salt (pinch), seafood broth, parsley (pinch), and green pepper (pinch).
1. Steam the prawns and scallops with butter for about 5 minutes.
2. Fry the prawns and scallops with a touch of white wine, plus the tomato, green vegetables and green pepper, and add the Mediterranean sea salt.