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Steamed scallops with garlic and vermicelli
Serves 2-3 Starters and mains
Ingredients
- 1 x 100g nest dried mung bean vermicelli noodles
- 6 scallop shells (ask your fishmonger for these)
- 6 fresh whole king scallops, roes attached, cleaned
- 5 garlic cloves, finely chopped
- 1 spring onion, sliced into fine rings
For the chilli and ginger sauce
- 1 fresh bird’s-eye chilli, finely chopped
- thumb-size piece fresh root ginger, sliced
- 2 garlic cloves, finely chopped
- a handful of coriander leaves, finely chopped
- 1 spring onion, finely chopped
- 1tsp chilli oil
- 1tbsp hoisin sauce
- 2tbsp light soy sauce
- 1tbsp dark soy sauce
- 2tsp granulated sugar
- 1tsp sesame oil
Method
Put the vermicelli noodles in a bowl, cover with boiling water and leave to soak for 10 minutes until soft. Drain, then cut with scissors into small pieces. Arrange the scallop shells on a large plate. Divide the noodles among the scallop shells, then top each with a scallop. Scatter over the garlic.
Mix the sauce ingredients together in a bowl until the sugar is completely dissolved.
Set the wok up with a steamer stand and fill with boiling water to a third of the way up the sides. Place the scallop plate in the wok, cover with a lid and steam for 3–5 minutes, depending on the size of the scallops. To check whether the scallops are cooked, press a fingertip gently into the scallop meat; if it gives some resistance, the scallop is cooked through.
Remove the scallop plate from the wok. Drizzle the sauce over the scallops and scatter over the spring onion rings to finish.
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