Steamed Scallops with Garlic & Vermicelli

100g vermicelli noodles
450g Scallops cleaned and rinsed.
1 Birdseye chilli
5 slices of ginger.
5 cloves of garlic, minced.
30g coriander.
1 spring onion.
1 tsp chilli oil
1 tbsp hoisin sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce.
2 tsp sugar
1 tsp sesame oil.

Chop the spring onion into small rings for garnish.

Place the vermicelli in a bowl and soak in hot water until soft.

Arrange the Scallop shells on an oven tray.

Divide the noodles evenly between the shells and top with a Scallop.

Place about a small amount of the garlic on top of the scallops, reserving the rest for the sauce.

Finely chop the coriander, chilli and ginger.

Add the remaining ingredients and mix until the sugar dissolves.

Steam @100 degrees for 3-5 minutes, depending on size of the Scallops. Garnish Scallops  with spring onion and a drizzle of the sauce.

To check whether the scallops are cooked, push into the meat, the meat should push back if they are cooked through.

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