Steamed Scallops

German Wines and Asian Cuisine

CHINA Steamed Scallops with Vermicelli

Wine Recommendation: Dry Riesling or Grauburgunder.



Scallops 4

Mung bean vermicelli 1 bundle

Garlic 12 cloves

Oil 2 tbsp

Chinese rice wine 1.5 tbsp

Light soy sauce 1 tbsp

Fresh chilli 1

Spring onion 2


1. Clean the scallops, take out the scallop meat and marinate in the rice wine. Wash the shells.

2. Mash the garlic, mince the spring onions and the fresh chilli.

3. Heat a pan with oil over high heat, add garlic and fresh chilli, stir for 1-2 minutes, then put it into a bowl, add light soy sauce and mix well to make the garlic paste.

4. Place the vermicelli in a bowl and soak in warm water for 5 minutes until soft.

5. Take the scallop shells, arrange the vermicelli across these, and place a scallop on each.

6. Pour the garlic sauce evenly over the scallops.

7. Steam the scallops for 6 minutes.

8. Sprinkle with chopped spring onions.