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Claypot Scallop Glass Noodles
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.
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.
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mmm…those fatty bacon slices and meaty scallops are calling my name :-))
Just looking at this makes me wanna eat it now!
Hi! Looks sooo good and I’m tempted to give this a try. Is it ok to leave out the peppercorns as we don’t really take spice well? Thanks :)
yes! it’s perfectly fine to leave out the peppercorns. And if you do use peppercorns, don’t crush them until they become powder – just lightly bruise them a little to release the flavour.
Woooooo…the glass noodles absorbed every single drop of scallop essence. 肯定好吃。我流口水了
Hi Wiffy,
Some frozen scallops are quite tasteless, even after cooking them. Which brand of scallops would you recommend?’
Hi, I usually buy either the frozen Canadian or Hokkaido scallops from NTUC and they are tasty to me.