Garlic Vermicelli Steamed Scallops蒜蓉粉丝蒸扇贝
Half-shell scallops steamed over glass noodles with a double garlic sauce and hot oil.粉丝吸饱蒜蓉汁，扇贝刚好断生最嫩。
- Serves份量
- 4
- Prep准备
- 20 min分钟
- Cook烹饪
- 8 min分钟
- Total共计
- 28 min分钟
Ingredients食材
- 12 scallops on the half shell (about 1 kg), thawed半壳扇贝 12 只（约 1 公斤），解冻
- 80 g mung bean vermicelli (glass noodles)绿豆粉丝 80 克
- 10 garlic cloves, finely chopped蒜 10 瓣，切末
- 60 ml vegetable oil植物油 60 毫升
- 2 tbsp light soy sauce生抽 2 汤匙
- 1 tbsp water清水 1 汤匙
- 1 tsp sugar糖 1 茶匙
- 1/2 tsp ground white pepper白胡椒粉 1/2 茶匙
- 1 spring onion, finely sliced葱 1 根，切葱花
- 1 small red chilli, finely diced (optional)小红辣椒 1 个，切碎（可不放）
- 1 tbsp peanut oil, to finish花生油 1 汤匙（最后淋）
Method做法
- 1Soak the vermicelli in warm water for 10 minutes until pliable, drain well and snip into shorter lengths with scissors.粉丝用温水泡 10 分钟泡软，沥干，用剪刀剪短一些。
- 2Thaw the scallops overnight in the fridge, rinse the shells, pat the meat dry and pull off the tough white side muscle if it is still attached.扇贝放冰箱解冻，冲洗外壳，贝肉擦干；侧面那块白色硬筋如果还在就撕掉。
- 3Fry half the garlic in the vegetable oil over medium-low heat until pale gold, take the pan off the heat, then stir in the raw garlic, soy sauce, water, sugar and white pepper.一半蒜末用植物油中小火炸到微黄，离火后拌入另一半生蒜末、生抽、清水、糖和白胡椒粉。
- 4Nest a small twist of vermicelli in each shell, sit the scallop on top and spoon over a heaped teaspoon of the garlic sauce.每个壳里垫一小撮粉丝，放上扇贝，再舀一大勺蒜蓉汁淋上去。
- 5Steam over rapidly boiling water for 5-6 minutes, until the scallop has just turned opaque.水开后上锅大火蒸 5–6 分钟，贝肉刚变白就关火。
- 6Scatter with spring onion and chilli, heat the peanut oil until it shimmers and pour a little over each scallop.撒葱花和辣椒粒，花生油烧到冒烟，趁热浇在每只扇贝上。
Madam's tip太太小贴士
The scallop should still look faintly translucent in the centre when the steamer comes off, as another two minutes turns it to rubber.出锅时扇贝中心略带透明才对，再多蒸两分钟就老得像橡皮。