Zheng Shan Bei

Name: Zheng Shan Bei
Yield: 1
Ingredients: 6.0pc Half-shelled scallops; 15.0g Vermicelli, boiled; 2.0tbsp Cooking Oil; 1.0tbsp Spring onion, chopped; 0.0cu Royco Bumbu Pelezat Rasa Ayam 1kg; 4.0clove Garlic, peeled and finely chopped; 0.75tsp Soy Sauce; 1.0tsp Shaoxing wine; 0.0g White Pepper Powder; 0.0g Black Pepper; 1.0pc Red Chilli, sliced; 1.0pc Spring onion, slice sideways

If you want to fuse a savory flavor with a taste of freshness in a single serve for your diners, this menu from Knorr World Cuisine is undeniably the right choice. The perfect blend of steamed scallops and garlic stir-fry will leave a tickle on tongue!

...

Scallop Preparation

Half-shelled scallops 6.0 pc

Vermicelli Preparation

Vermicelli, boiled 15.0 g

Stir-frying

Cooking Oil 2.0 tbsp
Spring onion, chopped 1.0 tbsp
Royco Bumbu Pelezat Rasa Ayam 1kg
Royco Bumbu Pelezat Rasa Ayam 1kg
Buy it now

x

Please select an online store

Blibli

Tokopedia

Lazada

Shopee

More information
Garlic, peeled and finely chopped 4.0 clove
Soy Sauce 0.75 tsp
Shaoxing wine 1.0 tsp
White Pepper Powder
Black Pepper

Presentation

Red Chilli, sliced 1.0 pc
Spring onion, slice sideways 1.0 pc

Shellfish & Seafood

Sides / Snacks

Asian

...

Preparation

Scallop Preparation
10 mins
1. Remove scallop meat from the shell.
2. Rinse the meat thoroughly and remove any dirty bits.
3. Scald the scallop shells in hot water for a few minutes.
4. Discard hot water and rinse the shells.
5. Return scallop meat to the shell.
Vermicelli Preparation
5 mins
1. Twirl a small amount of softened vermicelli around a pair of chopsticks and place them in the centre of a scallop shell.
2. Add scallop meat on top of vermicelli.
Stir-frying
5 mins
1. Heat oil in pan and sauté ginger until aromatic.
2. Add garlic and chopped spring onions.
3. At the first sight of the garlic changing to light golden brown, turn off the flame. The garlic will continue cooking in the hot oil.
4. Add soy sauce, Shaoxing wine, white pepper, black pepper, and Knorr Chicken Powder. Stir to combine well.
Steaming
5 mins
1. Divide and spoon the topping mixture over the scallops.
2. Steam at high heat for about 4 minutes, or until the scallops are opaque.
Presentation
3 mins Garnish with sliced chilli and scallions.