Sophisticated Steamed Scallops by Lee Kum Kee

www.uk.lkk.com/
Fancy something....fancy for dinner? Give these Chinese steamed scallops a go and bring a little sophistication to your dinner table. With a subtle twist of our Soy Sauce bring your scallops to life with this easy to make recipe.
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Happy Wok-ing!
Ingredients:
Vermicelli noodles
Scallops
Ginger
Garlic
Spring onion
Dry chillis
Coriander
1 tsp chilli oil
1 tbsp hoisin sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tsp sugar
a little bit of sesame oil
Here is the transcript for the video.
Steam Scallops with garlic and vermicelli. Really simple dish we just want to get the most out of the scallops themselves.
Soak the noodles, they are mung bean vermicelli. They are very thin so only need two to three minutes of soaking. Place them onto a scallop shells, you’ve got your scallops straight on top. Then we are going to make a homemade chilli sauce to drizzle over the top.
We’ve got some ginger, garlic, spring onion, coriander, birds eye chilli, it’ll really add a punch of chilli. A teaspoon of chilli oil, a table spoon of hoisin sauce, two table spoon of light soy sauce, and a table spoon or dark. Two teaspoons of sugar and a little bit of sesame oil. Mix it up, and it’s ready to drizzle over the top of the scallops.
All you need to do is steam the scallops on full steam for about 3 minutes.
Scallops are great for a starter.
For more tips of how to handle seafood and fish properly, come to the OCI.