Asian Recipes
I used my trusty claypot glass noodles with prawn (shrimp) recipe, replacing the prawn with scallops. It’s even easier with scallops as one doesn’t have to deal with removing the shells and veins from prawns. Just thaw the scallops (if using frozen) and they are ready to be added to the claypot.
STEP-BY-STEP PHOTOS
Aromatics for this dish: Ginger, garlic, coriander stems and peppercorns (mixture of black and white).
Gently pound the aromatics to release their flavour as pictured above. You don’t have to crush them finely.
Line the base of claypot with fatty bacon strips. I always tell the deli person that I want a fattier cut. If you don’t have a claypot, just use any regular pot. The bacon strips will lend its nice favour to this dish and also prevent the base of the claypot from being burnt (since it’s not nonstick). If you don’t eat bacon, use vegetable oil instead.
Add soaked glass noodles, remaining sauce and scallops to the claypot, in that order. Cover with lid and simmer. As the scallops cook, their delicious juices will flow down and season the noodles. Halfway through the simmer time, turn the scallops over so that their other side are submerged in the sauce too. Cook until the noodles have soaked up all the sauce completely. The whole process takes only about 6 minutes for me and I am using large scallops (at least 35g each). Just in case you are using smaller scallops and they cook before the glass noodles are done, you can take out the scallops and set them aside on a plate.
To serve, crack some black pepper and garnish spring onion/coriander. This is often eaten as a side-dish, but I also enjoyed eating it on its own as a one-dish meal.
Claypot Scallop Glass Noodles
In this recipe, a claypot is used as it conducts and retains heat well. Feel free to use any pot or casserole if you don’t have a claypot.
Serves: 2-3 as a side dish
Prep Time: 10 mins
Cook Time: 10 mins
INGREDIENTS:
- 50 grams glass noodles (tang hoon 冬粉) soaked in a bowl of water until softened, drained
- 8 large (about 35g each) scallops if frozen, thaw before use
- 2 slices streaky bacon (fattier cut preferred) cut to 3 cm strips
- 1/2 tbsp cooking oil
- finely chopped spring onion and/or coriander to garnish
- freshly cracked black pepper
- (A) Aromatics (pound gently)
- 4 peeled garlic cloves
- 3/4 tsp peppercorns (mix of black and white)
- 1 tsp snipped coriander stalks
- 4 thinly sliced ginger julienned (thin strips)
- (B) Sauce
- 150 ml chicken stock#
- 1/2 tsp light soy sauce
- 1/2 tsp dark soy sauce
- 1/2 tsp Thai fish sauce
# you can use hot water in place of chicken stock: use a bit more seasonings (fish sauce, light soy sauce and/or oyster sauce) to taste accordingly.
DIRECTIONS:
- Gently pound aromatics at (A) until their flavour released and the peppercorns coarsely cracked open.
- Combine glass noodles with seasonings at (B) in a large bowl.
- Make the dish in a claypot. Line the bottom of the claypot with bacon strips and drizzle cooking oil over the bacon. Heat the claypot on medium low heat. Add pounded aromatics (A) on top of bacon. When the aromatics are fragrant and sizzling, add glass noodles, remaining sauce and scallops in that order. Cover claypot with lid. Increase the heat to medium high and let the contents simmer for about 6 minutes, turning the scallops once halfway through cooking to ensure they are soaked in the sauce. The dish is ready when the glass noodles have just absorbed all the liquid.
- To serve, garnish with spring onion and/or coriander, crack some black pepper and serve in the claypot while hot.
This recipe and image sources are referred in website: Noobcook.com. Thanks so much!
No comments :
Speak Your Mind: