Eugene Dong – Chef-Owner – Cottage Bistro – 4470 Main Street., Vancouver
Chef Eugene has spent close to four decades honing his skills in the business.
Originally from China he brought with him a deep respect for seasonal foods and his sense of adventure. In Canada he found his roots in blues music, and his style of cooking blossomed with Vancouver’s local ingredients.
Chef Eugene opened the iconic Cottage Bistro eighteen years ago, known as much for featuring blues legends as for his style of cooking.
The menu offers clean, heart-healthy dishes influenced by his Chinese heritage and his Canadian home.
Cottage Bistro is also known for its Scotch whisky collection and Chef Dong prides himself in having one of the city’s biggest, and best, single-malt selections.
Chef Dong said, “Although this seafood recipe has never been done before it is a South China’s perfect blend of flavours.”
Tianping Prawns and Scallops
Makes four servings and can be eaten with any kind of light starch, on its own, or with a green salad.
8 large scallops
12 large prawns
1 teaspoon oil
2 cups light coconut milk
1 tablespoon Thai chili paste
1 tablespoon fish sauce
1 lime, squeezed
1 cup green bell peppers, thinly sliced
½ cup green onions, julienned
½ teaspoon minced ginger
1 cup Vietnamese basil, finely chopped
Salt and pepper to taste
1. Pour the coconut milk, chili paste, lime juice, and fish sauce into a large fry pan and simmer down to a light-cream-soup-base consistency.
2. Add the bell peppers and prawns and simmer for five minutes, add the green onions, give it a quick stir and remove the pan from the heat. Set aside.
3. Rub the oil into a heavy bottomed pan, heat, and quickly sear the scallops on both sides
4. Transfer the scallops to the sauce, spoon sauce over the scallops and sprinkle with ribbons of basil.