Name: Steamed Scallops with Glass Noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Cantonese
Ingredients: 1 packet Mung bean vermicelli; 12 Scallops, cleaned in shell; Half knob ginger, thinly sliced; 6 cloves Garlic, finely chopped; Spring onion and coriander, for garnish; 1/2 tsp Sugar; 1/4 tsp White pepper; 1 tsp Chicken powder; 1 tsp Sesame oil; 1 tbsp Chinese cooking wine; 2 tbsp Soy sauce; 1/3 cup Water; 1/4 cup Vegetable oil, heated until smoking

Steamed Scallops with Glass Noodles

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Sweet juicy scallops steamed with aromatics and served with an umami seafood soy and bouncy vermicelli noodles, a Chinese banquet dish set to impress!

Total Time: 25 minutes
Yield: 12 Scallops 1x

Soak the mung bean vermicelli in warm water for about 10 minutes or until softened. Drain and set aside.
Clean the scallops thoroughly, ensuring they are fresh and free of any sand or grit. Place each scallop on its half shell.
Thinly slice the ginger and finely chop the garlic.
In a small saucepan mix together the sugar, white pepper, chicken powder, sesame oil, Chinese cooking wine, soy sauce, and water until the sugar and chicken powder.
Heat on medium heat until completely dissolved.
Top each scallop with a little bit of vermicelli.
Then top each scallop with a few slices of ginger and a small amount of chopped garlic.
Arrange the scallops in a single layer on a steaming tray. Steam over high heat for about 5-7 minutes, or until the scallops are just cooked through.
Carefully remove the steaming tray from the heat. Spoon the prepared sauce over each scallop. Heat the vegetable oil until it is smoking hot and then carefully pour a small amount over each scallop to release the aroma and add a finishing touch.
Serve the steamed scallops hot, garnished with fresh cilantro and green onions if desired.

Steamed Scallops with Glass Noodles

Ingredients

Sauce

Instructions

Nutrition