Black bean steamed scallops with noodles
From aussie_meat_pie 15 years ago
- 15 minutes to make
- Serves 2
Great seafood Chinese Dish
Ingredients
- For the scallops with noodles:: shopping list
- 75g/3oz dried vermicelli noodles shopping list
- 8 scallops, removed from the shells, de-bearded and coral removed, shells cleaned and reserved shopping list
- For the black bean sauce:: shopping list
- 6 cloves garlic, finely chopped shopping list
- 2.5cm/1in piece fresh root ginger, peeled, finely chopped shopping list
- 1 red chilli, de-seeded, finely chopped shopping list
- 1 tbsp fermented salted black beans, washed and crushed into a paste (available from Asian grocers) shopping list
- 1 tbsp Shaoxing rice wine or dry sherry shopping list
- 2 tbsp light soy sauce shopping list
- 3 tbsp water shopping list
- To serve:: shopping list
- 2 tbsp finely chopped fresh chives or spring onions shopping list
How to make it
- For the scallops with noodles, soak the dried vermicelli in a bowl of just-boiled water for 5-6 minutes, or until tender. Drain well, then chop into 10cm/4in lengths and set aside.
- Place the cleaned scallops back into their shells.
- For the black bean sauce, mix all of the sauce ingredients together in a bowl. Spoon a teaspoon of the sauce on top of each scallop and gently rub into the scallop flesh.
- Wrap some of the soft vermicelli noodles around each scallop, then spoon one teaspoon of water around the noodles. (This helps to keep the noodles moist and works to create a sauce when combined with the steamed juices of the scallops.)
- Divide the scallop shells between two heatproof serving plates and place each plate into a bamboo steamer, placing one steamer on top of the other. Place the steamers over a pan or wok of boiling water (making sure the water does not touch the base of the steamer), cover, and steam over a high heat for 4-5 minutes, or until the scallops are cooked through. If you do not have a bamboo steamer, place the shells onto a large heatproof plate set on a rack in a roasting tray. Fill the roasting tray with boiling water from the kettle. Pre-heat the oven to 180C/350F/Gas 4, cover the whole roasting tray with foil and place into the oven to steam for 4-5 minutes.
- To serve, serve the scallops in the bamboo steamers, or remove the plates from the steamer and serve on the plates. Sprinkle over the chopped chives or spring onions and serve immediately.
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