0:00 / 6:36

Steamed Scallops with Garlic and Vermicelli

Name: Steamed Scallops with Garlic and Vermicelli
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 4 servings
Cuisine: cantonese
Ingredients: Garlic; scallop; vermicelli; oyster sauce; soy sauce; Corn oil; Salt; sugar; diced bird's eye chili; scallion; cooking wine

groups4 servingsspeedMediumcountertopsPrep: 20 minsskilletCook: 6 minsscheduleTotal: 26 minsoutdoor_grillSteamedlocal_fire_departmentMild

Allergens:warningMolluscswarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

11 Steps Total

schedulePrepare in advance

circleVermicelli needs to be soaked in warm water in advance for 20 minutes20min

Preparation

00:00:22

Peel 10 cloves of garlic and mince them finely.

lightbulb

Watch out

Mince the garlic as finely and evenly as possible, otherwise some parts will burn while others remain raw.

Ingredients:Garlic

Tools:chef's knifecutting board

Active Cooking

00:00:49

Put the minced garlic into a small pot, pour in 3 tablespoons of corn oil and add a pinch of salt, mix well.

lightbulb

Watch out

The oil should submerge the minced garlic, otherwise it won't fry evenly.

Ingredients:GarlicCorn oil (3 tbsp)Salt (1 g)

Tools:saucepan

Active Cooking

00:01:14

Turn on medium-low heat to fry the garlic, turn off the heat once it changes color, and use the residual heat to turn the garlic golden brown.

local_fire_departmentmedium-low heat

lightbulb

Watch out

Stir constantly while frying garlic, turn off the heat immediately as it changes color, otherwise the residual heat will quickly burn and bitter the garlic.

Tools:stove

Active Cooking

00:01:33

Add 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, and 0.5 teaspoon of sugar to the fried golden minced garlic and mix well.

lightbulb

Watch out

The pot may still have residual heat when adding seasonings, mix quickly to prevent the sauce from sticking to the bottom.

Ingredients:soy sauce (2 tbsp)oyster sauce (2 tbsp)sugar (0.5 tsp)

Preparation

00:01:59

Chop another 2 cloves of garlic and appropriate amount of chili pepper, add to the sauce and mix well.

lightbulb

Watch out

Combining raw and cooked garlic brings rich layers of garlic aroma, chop them evenly.

Ingredients:Garlic (2 clove)diced bird's eye chili (1 piece)

Preparation

00:02:17

Use kitchen paper towels to dry the scallops, add appropriate amount of cooking wine and salt, mix well, and refrigerate for later use.

lightbulb

Watch out

Scallops must be thoroughly dried, otherwise they will release water during steaming and ruin the sauce flavor.

Ingredients:scallop (10 piece)cooking wine (1 tbsp)Salt (1 g)

Tools:bowl

Preparation

00:02:52

Thoroughly rinse the shells with a sponge and clean water for later use.

lightbulb

Watch out

Shell crevices easily trap sand and mud, scrub carefully when cleaning.

Tools:sponge

Preparation

00:02:59

Soak vermicelli in warm water for 20 minutes, then drain well.

lightbulb

Watch out

Soak the vermicelli until just soft, don't soak it too mushy, otherwise it will lose its chewy texture after steaming.

Ingredients:vermicelli (100 g)

Tools:pot

Active Cooking

00:03:15

Add 1/3 of the sauce to mix with the vermicelli, then spread the vermicelli in the shells, top with scallop meat, and spoon the remaining sauce over it.

lightbulb

Watch out

Mix the sauce evenly into the vermicelli and spread the sauce evenly over the scallops, otherwise the taste will be uneven after steaming.

Ingredients:vermicelliscallop

Tools:chopsticksspoon

Active Cooking

00:04:09

warningStay safe

Be careful of boiling steam scalding hands and face when opening the steamer lid, it is recommended to wear insulated gloves and open from the side.

Put the scallops into the steamer. Once the water boils and steam rises, steam over medium-high heat for 5-6 minutes.

local_fire_departmentmedium-high heat

lightbulb

Watch out

Must put into the steamer after water boils and steam rises, strictly control the steaming time to 5-6 minutes, otherwise the scallop meat will become tough.

Tools:potsteamer pot

Active Cooking

00:04:50

warningStay safe

The heated oil is extremely hot, be careful of oil splashing and scalding skin when pouring.

Sprinkle with chopped scallions, heat oil and pour it over the scallions to release the aroma before serving.

lightbulb

Watch out

The oil temperature must be high when pouring hot oil to instantly release the scallion aroma, otherwise low oil temperature will make the scallions soggy.

Ingredients:scallion (2 piece)Corn oil (2 tbsp)

Tools:ladle