Ingredients:
For scallops
- 3 - 4 scallops in shells;
- Clean and cut out the top and the bottom shell;
- Save the reo;
- 6 oz (200 g) chow fun noodle (fresh or dry);
- 1 cup (240 ml) water;
- Sea salt.
For crispy garlic and ginger
- 1/2 tablespoon ginger, 1 small piece ginger, about 2 - 3 oz (100 - 150 g), peel, finely chopped;
- 1 tablespoon garlic, finely chopped;
- 1 tablespoon vegetable oil (for high heat);
- 1/4 teaspoon cane sugar;
- A pinch sea salt;
- 1/2 teaspoon sesame oil.
Optional: spicy sauce
- 2 teaspoons Vietnamese spice sauce;
1/2 teaspoon sesame oil.
Recipe:
Serving for 2 as appetizer
For scallops
- In a wok/deep pot with 1” of water on the bottom;
- Cover and let water come to a boil over medium high heat;
- Cook chow fun noodle (fresh or dry) in water until it turns white;
- Place it on the bottom of a shallow bowl;
- Top with scallops in the half shell with roe;
- Cover and steam for 5 minutes;
- Top with crispy garlic and ginger, serve hot.
For crispy garlic and ginger
- Add salt and sugar to chopped garlic and ginger;
- Add 1 tablespoon vegetable oil in a sauté pan over medium high heat;
- When oil gets hot, add chopped add garlic and ginger, cook until golden but not burn, stir often;
- Turn off heat;
- Add sesame oil and mix well.