Hong Kong-style steamed scallops with glass noodles
Bring the clean, fresh flavours of the ocean to your table with ArChan Chan’s Hong Kong-inspired steamed scallops with glass noodles.
If you like scallops, you’ll love ArChan Chan’s Hong Kong-style garlic and soy steamed scallops with glass noodles
Bringing the clean fresh flavours of the ocean to the table, the scallops are flavoured with fried garlic and soy, and the noodles soak up all the delicious juices.
This is simply the best way to eat scallops or razor clams and is usually served as a starter.
Steamed scallops with glass noodles
Serves 4
Ingredients
- 2 tbsp light soy sauce
- 1 tsp caster (superfine) sugar
- 1 tbsp minced garlic
- 1 tbsp fried garlic (see page 135)
- 20 g glass noodles, soaked and drained
- 8 scallops on the half shell, rinsed
- 2 tbsp thinly sliced spring onion (scallion), green part only
Method
Step 1.
Place the soy sauce, sugar, and 2 tablespoons of water in a small bowl and mix until the sugar has dissolved.
Stir in the minced garlic and fried garlic.
Step 2.
Cut the noodles into 5 cm (2 in) lengths.
Place a thin layer of noodles onto the scallop shells, underneath the scallops.
Spoon the garlic and soy sauce over the top.
Step 3.
Pour water into a large saucepan to a depth of about 3 cm (1¼ in) and bring to the boil.
Step 4.
Arrange the scallop shells in a steamer (without overlapping), then cover and steam for 1½–2 minutes, until the scallops are just cooked.
Depending on the size of your steamer, you may need to do this in two batches.
Sprinkle with spring onion and serve hot.
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Extract from A Day in Hong Kong by ArChan Chan, published by Smith Street Books, $39.99. Photography by Alana Dimou. |
