Recipes author Winston Zhang
  • Prep. time 20 min
  • Cook time 15 min
  • # Ingredients 12
  • Serves 4
  • Difficulty Easy

This elegant Soy Milk Custard with Pan-Fried Scallops and Tiger Prawns offers a harmonious blend of textures and flavors. The silky soy milk custard is topped with tender scallops and prawns, then finished with a savory smoked pancetta dashi. Enhanced by a touch of kombu dashi extract and finely diced spinach, this dish provides a refined and balanced culinary experience.

Nutrition per serving

  • Calories 179
  • Fat 3g
  • Saturates 0.7g
  • Proteins 13.4g
  • Carbs 23.g
  • Sugars 0.3g
  • Salt 320.5mg
  • Fibres 0.6g


  • 200ml Soy milk
  • 1 Egg
  • 15ml. Kombu dashi extract.
  • 60g. Scallops pan fried
  • 60g. Tiger prawn boiled or steamed
  • 100g. Spinach
  • 300ml. Water
  • 30ml. Dashi concentrate
  • Β½. Pcs kombu
  • Β½ Handful of kazubushi
  • 50g. Sliced pancetta.
  • 5g. Potato starch


  1. Step 1

    For soy milk custard:

    • Mixed soy milk, eggs, and kombu dashi extract in a bowl, whisk to combine then pass through a fine strainer in case has any broken egg shells. After that, pour the egg mixture into a small serving bowl. Make sure to only pour 40 % of your serving bowl.
    • Cling wrap the egg custard, then place in the steam basket, and steam for 15 minutes or until the egg custard is set.
  2. Step 2

    For Spinach:

    • Take a small size saucepan, boil water, and add some salt and oil.
    • Blanch the spinach in the boiling water for 5 sec, then cool down in the ice water.
    • Pat dry the spinach, then finely dice the spinach
  3. Step 3

    For smoked pancetta dashi topping

    • Mix water, dashi concentrate, kombu, kazubushi, and sliced pancetta in one small saucepan
    • Keep on around 85 degrees, for 45 minutes, after that strain the stock
    • In a small mixing bowl, mix the potato starch with water. Set on side
    • In a small saucepan, reheat the smoked pancetta dashi stock, until boiled. Slowly add in potato and water mixture, whisk the dashi slowly until you see the mixture is thickened, but not too thick. The dashi should be honey dropping consistency.
    • Lastly, mix the chopped spinach into a thickened dashi mixture.
  4. Step 4

    For Hokkaido scallops and tiger prawns:

    • Pan fry both sides of Hokkaido scallops for 5 sec each side, make sure the pan is super hot when you place the scallops in.
    • Boil the tiger prawns in the boiling water until cooked for around 3-5 mins. Until the prawn changes colour. Peel the tail off.
    • Cut scallops into 4 pcs, cut prawn into 3 pcs
    • Place scallops and prawns evenly into your serving bowl.
  5. Step 5

    To assemble the dish:

    • In the cooked soy milk custard dish, top with scallops and prawns as well as pickle daikon
    • Cover with thickened pancetta dashi
    • Enjoy