Hot and Sour Soup with Scallop Silk by Buddha Lo

Matteo's Head Chef Buddha Lo, shares a TABASCO® Hot and Sour Soup recipe complete with Scallop Silk, Lup Cheong, Banana Blossom and Confit Egg Yolk .

TABASCO® Hot and Sour Soup with Scallop

Silk, Lup Cheong, Banana Blossom and Confit Egg Yolk

Serves 6
  • 1 Litre Fish Stock
  • 50ml Dark Soy Sauce
  • 80ml TABASCO® Original Pepper Sauce
  • 100ml Rice Wine Vinegar
  • 4gm Sugar
  • 10ml Seasame Oil
  • 4gm Xantham Gum
  • 6 Free Range Eggs
  • 1 tin Banana Blossom
  • 2 Spring Onions
  • 18 Garlic Flowers
  • 2 Lup Cheong Sausages
  • 2 Green Prawn Tails
  • 100gm Scallops
  • 1gm Titanium Dioxide
  • 2 Egg Whites

Method: Soup

  1. Bring fish stock, soy sauce, TABASCO®, rice wine vinegar, sugar, sesame oil and xantham gum to the boil and pass, adjust seasoning if needed.

Method: Garnish

  1. Slice lup cheong into rounds and pan fry in a small amount of oil until crispy.
  2. Place eggs in a 62 degree water bath for 45 minutes, once eggs are cooked open the eggs and separate the yolks from the whites
  3. Slice spring onion finely and place in a tub of ice cold water to form curls
  4. Banana blossom shred into random pieces
  5. Blanch prawns into boiling water for two minutes and slice into random pieces
  6. Place scallop, egg white and titanium dioxide into a high speed blender and blend until smooth and pass through a fine sieve, roll the mousse between two sheets of baking paper and vacuum pack the sheets and cook in a 40 degree water bath for 10 minutes, once cooked cut into noodle shapes and reserve for later


  1. Place the hot and sour broth on the stove and bring to the boil
  2. Place garnishes neatly around in a circle leaving a well for the egg yolk
  3. Place confit egg yolk in the middle
  4. Place broth into a small jug and pour the broth on top of the egg yolk tableside, encouraging that once the broth is poured mix the egg yolk around the whole soup.