Chinese cuisine

Easy

Steamed Scallops with Garlic and Vermicelli

RATING LIKE SAVE PRINT

Steamed Scallops with Garlic and Vermicelli

5 stars rating if you like it!

Done

Beautiful, delicious and easy to make, this Steamed Scallops with Garlic and Vermicelli is a classic dish in Cantonese cuisine. Steam cooking highlights the delicate sweetness of scallops.

Recipe

PRE TIME: 35 min

COOKING TIME: 10 min

TOTAL TIME: 45 min

2 SERVING

Ingredients:

7 oz. Fresh scallops
1 tsp. Cooking oil
1 oz. Minced garlic
1 tbsp. Rice wine
0.25 tsp. Salt (to taste)
0.5 tsp. Sugar
0.25 tsp. White pepper powder
1 tbsp. Water + Corn starch slurry (a mixture of water and starch of equal proportions)
1 oz. Mung bean vermicelli
1 cup Warm water
0.25 cup Hot cooking oil

Directions:

Step 1

Cut fresh scallop into bite size pieces.

Step 2

In a cooking pan over medium heat, add oil and sautés minced fresh garlic until golden.

Step 3

In a bowl, combine cooked garlic, minced fresh garlic, rice wine, a little salt, sugar, a little white pepper, some water and starch mixture.

Step 4

In a medium bowl, soak mung bean vermicelli in warm water for 30 minutes.

Step 5

Put one tablespoon soaked vermicelli in each shell, place a fresh scallop in the middle, and add some of the seasoned garlic on top. Pour some sauce over the scallops as well.

Step 6

Steam for 8-10 minutes. (Tip: To check whether the scallops are cooked, push into the meat; the meat should push back at you if cooked through properly. )

Step 7

Add some julienned spring onion on the steamed scallops and scoop the hot oil to pour over them. It will make the scallops extra fragrant.

Step 8

Enjoy!