Simple steamed sweet scallops served with punchy sauce and delicate noodles is a great way to start your Chinese New Year banquet.
- 5 garlic cloves
- 1 spring onion
- 2 100g nest of dried mung bean vermicelli noodles
- 6 fresh whole scallops, roe attached, cleaned
- 6 scallop shells
FOR THE SAUCE
- 1 fresh bird’s-eye chilli, finely chopped
- 1 thumb-sized piece of ginger, sliced
- 2 garlic cloves, finely chopped
- 1 handful of coriander leaves, finely chopped
- 1 spring onion, finely chopped
- 1 tsp chilli oil
- 1 tbsp hoisin sauce
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tsp granulated sugar
- 1 tsp sesame oil
- Finely chop the garlic. Slice the spring onion into small rings and place in a small bowl for garnishing later.
- Put the vermicelli noodles in a bowl, cover with boiling water and leave to soak for 10 mins until soft. Drain, then cut with scissors into small pieces.
- Arrange the scallop shells on a large plate. Divide the noodles between the scallop shells, then top each with a scallop. Scatter over the garlic.
- Mix the sauce ingredients together in a small bowl or ramekin until the sugar is fully dissolved.
- Place a steamer stand in the wok and fill with boiling water to one-third of the way up the sides. Place the scallop plate in the wok, cover with a lid and steam for 3–5 mins, depending on the size of the scallops.
- Remove the scallop plate from the wok. Drizzle the sauce over the scallops and scatter over the spring onion rings to finish.
Chinese Unchopped by Jeremy Pang, published by Quadrille Publishing Ltd.