🦪 Steamed scallops with vermicelli and garlic sauce - sweet and delicious home-style teahouse recipe

Editor's Preface

Steamed scallops with vermicelli and garlic sauce is a must-try side dish at Hong Kong restaurants, hot pots, and even family banquets. The garlic sauce is fragrant, and the vermicelli soaks up the scallop juice, making it incredibly fresh and smooth. Our editor has personally tried numerous recipes and compiled a recipe that's perfect for both beginners and seasoned cooks, making it a delight to enjoy every time you eat it, even cold!

🛒 Ingredients preparation

• 6-8 fresh scallops (frozen raw scallops or half-shell scallops can be used)

• 1 fan

• 5-6 cloves of garlic (chopped and divided into two portions)

• 1 chili pepper (chopped, optional)

• 4 tablespoons light soy sauce

• 1.5 tablespoons rice wine

• 1 teaspoon sugar

• 1 teaspoon sesame oil

• Chopped green onions and red bell peppers for garnish

• appropriate amount of oil

🍜 Detailed steps and full process

1️⃣ Scallop processing

• Ask the seafood stall to open the shell. When you get home, you can use a knife to remove the internal organs, black sand and impurities, and rinse it clean (the half shell can be kept for steaming).

• Pat dry with kitchen paper.

2️⃣ Prepare vermicelli and ingredients

• Soak vermicelli in clean or warm water until softened and cut into short pieces.

• Chop the garlic, finely chop the chili peppers, and chopped the green onions.

3️⃣ Sauté the minced garlic until fragrant

• Heat oil in a wok, sauté half of the garlic and chili peppers over low heat until fragrant, then remove from heat when golden brown.

• Add soy sauce, rice wine, sesame oil and sugar to the crude oil in the wok, mix well and cook until slightly thickened.

4️⃣ Combination scallops

• Place a small ball of vermicelli on the bottom of each scallop shell and top with the scallop meat.

• Evenly distribute the sautéed garlic sauce on the noodles, and sprinkle with the remaining raw garlic to add more garlic flavor.

5️⃣ Steam until cooked and serve

• Bring water to a boil. Steam the scallops over high heat for 5-7 minutes (depending on their size). Do not overcook the scallops, as this will cause the meat to become tough and lose its elasticity.

• Take it out and sprinkle with chopped green onion and red pepper, sprinkle with hot oil (or sesame oil) when eating, and the aroma will be overflowing.

💡 Editor's Tips

• The vermicelli does not need to be soaked for too long. Cut it when it is slightly soft and spread it on the bottom. It is most delicious after steaming and absorbing the soup.

• Add minced garlic twice, stir-fry until fragrant and mix with raw sauce to make the taste more layered.

• Clean the scallops thoroughly and absorb as much moisture as possible before steaming to better remove the fishy smell.

• It is best to steam scallops over high heat but for a short time to retain the chewy texture and prevent them from becoming overcooked.

• Eat immediately after steaming, it tastes sweet and fresh.

😋 Eating experience

Each vermicelli is filled with scallop gravy, and the aroma of garlic permeates the scallop meat, making it fresh, sweet and smooth. The scallop meat is chewy and the vermicelli is covered with juice. You will definitely clear the plate as soon as it is served! 🦪🧄🍜

Tonight, my family and I went back to the restaurant to have the "restaurant-quality" steamed scallops with garlic vermicelli, and we couldn't stop eating!