This is another delicious scallop recipe, and is also so simple to prepare.
Garlic, ginger, spring onion/shallot and coriander are some of the main ingredients that we often use to steam seafood in Cantonese style.
In addition, bean vermicelli is often a companion in steamed scallops traditionally.
Cantonese XO sauce was developed in HK for Cantonese cuisine 30 years ago. It is mainly made from dried scallops, fish, shrimp and chilli, a very tasty and popular sauce for flavouring food, especially for seafood. They can be bought at most Asian groceries.
: 10 minutes
: 5 minutes
: 6 servings
6 fresh scallops with shells
6-8 garlic cloves, peeled, finely diced
1 tbsp chopped coriander stem
1-1 1/2 tbsp Cantonese XO sauce
1 tsp sesame oil
20g bean vermicelli
premium/seafood soy sauce
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