Ingredient:
- Scallops: 5
- Vermicelli: 100g
- Minced chili, minced garlic, pepper, ginger
- Cooking oil, soy sauce, white wine, sesame oil, sugar
Step 1: Prepare ingredients
Scallops:
- Clean the scallops, remove the flesh from the shell (remove the dark meat and stomach around the white meat). Rinse the scallop meat with dilute salt water to remove the fishy smell.
- The shell is kept on one side and washed with salt water to clean.
Rice noodle:
- Soak vermicelli in warm water for 15 minutes to soften. Take it out and let it dry.
- Mix the vermicelli with 2 tablespoons of sesame oil, 1 tablespoon of pepper and mix well.
Step 2: Steamed Scallops
- Turn on the fryer and preheat the oven on PREHEAT at 180oC for 3 minutes.
- While the oven is preheating, place the shellfish and vermicelli on the cleaned shells and place on a plate.
- Put in the oven and select the STEAM mode to steam at 100oC for about 15 minutes.
Step 3: Make the sauce
- Heat a mixture of minced garlic, ginger, and minced chili on a hot oil pan.
- Add 2 tablespoons soy sauce, 2 tablespoons white wine, 1 tablespoon sesame oil, 1 teaspoon pepper, 1 tablespoon sugar and stir until combined.
