Scallops with Bean Vermicelli (Glass Noodle)

Scallops with Bean Vermicelli

I can't forget the Scallops with Vermicelli that I have tried in Crystal Jade Restaurant (Chinese Restaurant in Singapore). The delicious gravy blends in so well with the scallops and vermicelli that I am never satisfied with just one serving. Hence I went to the supermarket to source for frozen scallops, intending to try out this dish. I have done my homework by researching food blogs and the result is pretty good. Give it a try, especially if you like Hong Kong Cuisine! =)

Ingredients

1. 1 roll or 50g of Bean Vermicelli (Glass Noodle/ Tang Hoon)
2. 8 Frozen Scallops (Medium - approx 2cm in diameter, Dethawed)
3. 1 tablespoon of Chopped Garlic
4. 1/2 tablespoon of Grated Ginger
5. 1 tablespoon of Light Soya Sauce (eg. Brand Tai Hua)
6. 1 teaspoon of Hua Diao Jiu (Chinese Cooking Wine)
7. 2 tablespoon of Olive Oil

Preparation

1. Immerse Bean Vermicelli into water until soften and drain it
2. Spread out Bean Vermicelli on a steam-proof plate
3. Place Scallops on Bean Vermicelli

Steps

1. Add Olive Oil into hot pan
2. Once Olive Oil is hot, add Ginger and stir-fry for approx 1 minute
3. Add Garlic and stir-fry until fragrant or before it turns brown
4. In very low heat or you can switch off the stove, add Light Soya Sauce and Hua Diao Jiu, stir to mix well
5. Pour the mixture onto the Scallops and Bean Vermicelli
6. Steam it for approx 5 minutes (Check if Scallops is cooked after 4 minutes and adjust the time accordingly

Serve while Hot with another 2 to 3 more Chinese dishes.

Tips and Comments:

• Peel the ginger before grating. If you do not have a grater, slice the ginger and chop it finely. If there is any ginger's juice, add them together during the stir-fry process.
• Dethaw frozen scallops by dipping into tap water. It is important to keep scallops in a sealed bag to retain the original taste of the scallops.
• Note that when grated ginger is added into hot pan with oil, it will start to react and "fly around", you can reduce the heat or turn off the stove once the oil is hot before adding ginger and garlic. If the heat is not strong enough to cook the ingredients, turn on the stove again.
• Do not overcook the scallops as the meat will turn tough and chewy. Once the scallops turn translucent, it is done.