Home-style Chinese Cooking by Tsung-Yun Wan;

Author:Tsung-Yun Wan;
Language: eng
Format: epub
Publisher: Marshall Cavendish International (Asia) Private Limited

GARLIC SAUCE AND VERMICELLI

NOODLES WITH STEAMED SCALLOPS

蒜茸粉絲蒸扇貝

Serves 3

This scallop dish is absolutely delicious and all the ingredients combine perfectly to make it

as flavoursome as it is. Sometimes I even think the vermicelli noodles taste better than the

scallops and this dish is suitable for both banquets and special events. Why not treat your

family and friends with this amazing scallop dish next time?

9 scallops, reserve 3 scallop shells

1 bunch of vermicelli noodles

2 Tbsp cooking oil

3 cloves garlic, peeled and finely

chopped

2 chillies, seeded and finely chopped

2 spring onions, julienned

Seasoning

1 Tbsp rice wine

¼ tsp ground white pepper

2 Tbsp light soy sauce

1 tsp demerara sugar

¼ tsp sesame oil

½ tsp salt

1 Tbsp water

1.Rinse the scallops and remove tough membrane. Pat dry the

scallops with a clean kitchen towel.

2.Soften the vermicelli noodles in warm water for 10–15 minutes.

Boil a pot of water and blanch the vermicelli noodles for

8–10 seconds. Rinse under cold water immediately.

Drain. Using a pair of scissors, cut the vermicelli noodles

into shorter lengths.

3.Place the seasoning in a small bowl and mix evenly.

Set aside for 20 minutes.

4.Heat 1 Tbsp oil in a wok over medium heat. Add garlic and

chillies and turn off the heat immediately. Set aside for

5 minutes. Mix the garlic and chilli oil with seasoning.

5.Place a handful of vermicelli noodles on a scallop shell then

top with 3 scallops.

6.Pour 1 Tbsp sauce on each portion of scallop. Steam the

scallops for 6 minutes over high heat.

7.Garnish each portion of scallop with spring onion.

8.Heat 1 Tbsp oil and drizzle over the spring onion. Serve.

Note: You can adjust the amount of

the soy sauce, salt, garlic and chilli to

suit your personal taste preferences.

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