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Steamed Scallops with Vermicelli

Steamed Scallops with Vermicelli

Check Out: Steamed Scallops in Shells

A while ago, I saw wokkingmum’s Steamed Scallops with Garlic dish, and I couldn’t get the image out of my mind. What a clever idea it is to put some mung bean vermicelli (aka glass noodles or tang hoon) at the bottom of the scallops to soak up all the scallop juices. It inspired me to cook this dish too, though I did mine in a slightly different way.  I made some infused oil of garlic & ginger to use as toppings for the scallops before steaming. The result is incredible. To me, it looks and tastes like a restaurant quality dish, yet so easy to pull off.

Steamed Scallops with Vermicelli

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28 Responses to “Steamed Scallops with Vermicelli”

  1. christina — October 2, 2012 @ 5:10 pm

    hi, you say to use soya sauce, pepper, chinese cooking wine etc, but u didnt mention when we should add in all those?



    • wiffy replied: — October 3rd, 2012 @ 10:13 am

      Hi christina, sorry they were left out, I just amended the recipe. Thanks for your feedback!