Steamed Scallops w/Crispy Garlic and Ginger 蒜蓉蒸帶子

Scallop on a Half Shell with Fried Garlic

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

  1. In a wok/deep pot with 1” of water on the bottom;
  2. Cover and let water come to a boil over medium high heat;
  3. Cook chow fun noodle (fresh or dry) in water until it turns white;
  4. Place it on the bottom of a shallow bowl;
  5. Top with scallops in the half shell with roe;
  6. Cover and steam for 5 minutes;
  7. Top with crispy garlic and ginger, serve hot.

For crispy garlic and ginger

  1. Add salt and sugar to chopped garlic and ginger;
  2. Add 1 tablespoon vegetable oil in a sauté pan over medium high heat;
  3. When oil gets hot, add chopped add garlic and ginger, cook until golden but not burn, stir often;
  4. Turn off heat;
  5. Add sesame oil and mix well.

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