Steamed scallops with garlic vermicelli is a beloved Cantonese dish, celebrated for its fresh, savory flavors and tender texture. Here’s a simple yet authentic recipe to recreate it at home.
Ingredients:
- 4-6 fresh scallops, shells removed and muscle cleaned
- 50g vermicelli (soaked in warm water until soft, then drained)
- 4-5 cloves garlic, minced
- 2 tbsp cooking oil
- 1 tbsp light soy sauce
- 1 tsp oyster sauce
- 1/2 tsp sugar
- 1 tbsp Shaoxing wine (optional)
- Chopped green onions for garnish
Steps:
1. Prepare the Scallops: Rinse scallops and pat dry. Place each scallop in its shell or a small heatproof dish. Arrange soaked vermicelli underneath the scallop meat.
2. Make the Garlic Sauce: Heat oil in a pan over low heat. Sauté minced garlic until fragrant (avoid browning). Mix in soy sauce, oyster sauce, sugar, and Shaoxing wine. Stir well and cook for 1 minute.
3. Assemble: Spoon the garlic sauce evenly over each scallop and vermicelli.
4. Steam: Bring water to a boil in a steamer. Place the scallops in a steamer basket and steam over high heat for 5-7 minutes, or until the scallops are opaque and the sauce is bubbly.
5. Garnish and Serve: Sprinkle with chopped green onions. Serve hot with a drizzle of extra garlic oil if desired.
Tips: For a richer flavor, top with a slice of ginger before steaming. Ensure vermicelli is drained well to prevent excess water. Enjoy this delightful appetizer or main course that highlights the ocean’s sweetness!
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