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© 2018 Ching He Huang. All rights reserved.

Black Bean Scallops With Samphire And Rice Noodles

Serves : 2 - 4 Preparation 15 mins Cooking 6 mins Total 21

Nutrition facts: 233.00 calories 3.20g protein 26.60g carbs 1.70g sugars 10.30g fat 1.90g 2.40g fibre 913.00mg sodium

Ingredients: 2 tablespoons Groundnut oil 2 cloves, crushed, peeled and finely chopped Garlic 1 inch piece of fresh root, peeled and grated Ginger 1 large red, deseeded and finely chopped Fresno chilli 1 tablespoon, rinsed, crushed using back of a teaspoon Fermented, salted black beans 6 large hand dived, with coral on (optional), cleaned Scallop 1 tablespoon, or dry sherry Shaosing rice wine 100g, washed and drained Fresh Samphire For the sauce: 150ml organic, cold Vegetable stock 1 tablespoon Low sodium light soy sauce 1 teaspoon Dark soy sauce 1 tablespoon Rice vinegar 1 tablespoon Cornflour For the noodles: 300g, or 200g cooked rice noodles Dried thin rice noodles 1 tablespoon Toasted sesame oil For the garnish: Few sprigs, finely sliced Coriander leaves and stems A delicious indulgent dish for Chinese New Year, scallops are a prized ingredient and noodles symbolize longevity.

Black Bean Scallops With Samphire And Rice Noodles

Serves : 2 - 4
Preparation time 15 Minutes
Cooking time 6 Minutes

per serving

Cals

233.00

Protein (g)

3.20

Carbs (g)

26.60

Sugars (g)

1.70

Fat (g)

10.30

Sat Fat (g)

1.90

Fibre (g)

2.40

Sodium (mg)

913.00

seafood

Source from

Ching He Huang Web Site

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About the recipe

A delicious indulgent dish for Chinese New Year, scallops are a prized ingredient and noodles symbolize longevity.

Ingredients

Groundnut oil - 2 tablespoons
Garlic - 2 cloves, crushed, peeled and finely chopped
Ginger - 1 inch piece of fresh root, peeled and grated
Fresno chilli - 1 large red, deseeded and finely chopped
Fermented, salted black beans - 1 tablespoon, rinsed, crushed using back of a teaspoon
Scallop - 6 large hand dived, with coral on (optional), cleaned
Shaosing rice wine - 1 tablespoon, or dry sherry
Fresh Samphire - 100g, washed and drained

For the sauce

Vegetable stock - 150ml organic, cold
Low sodium light soy sauce - 1 tablespoon
Dark soy sauce - 1 teaspoon
Rice vinegar - 1 tablespoon
Cornflour - 1 tablespoon

For the noodles

Dried thin rice noodles - 300g, or 200g cooked rice noodles
Toasted sesame oil - 1 tablespoon

For the garnish

Coriander leaves and stems - Few sprigs, finely sliced

Steps

Prepare the rice noodles by cooking them in a medium pan of boiling water for 2 minutes, lift out drain, rinse in cold water, dress with a tablespoon of toasted sesame oil and set aside.
Heat a wok over high heat until smoking and add the groundnut oil. Swirl the oil in the wok and add the garlic, ginger, chilli and crushed fermented salted black beans and stir very quickly for a few seconds. Then add in the scallops and let it settle in the wok for a few seconds and then toss in the wok. Add in the Shaosing rice wine or dry sherry. Then add in the sauce, Samphire and bring to the bubble.
As soon as the sauce starts to bubble, make a well in the centre of the wok and add in the cooked rice noodles. Gently mix all the ingredients together making sure all the noodles are covered in the sauce. Sprinkle with chopped coriander, take off the heat and serve immediately.

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Ingredients

Groundnut oil - 2 tablespoons
Garlic - 2 cloves, crushed, peeled and finely chopped
Ginger - 1 inch piece of fresh root, peeled and grated
Fresno chilli - 1 large red, deseeded and finely chopped
Fermented, salted black beans - 1 tablespoon, rinsed, crushed using back of a teaspoon
Scallop - 6 large hand dived, with coral on (optional), cleaned
Shaosing rice wine - 1 tablespoon, or dry sherry
Fresh Samphire - 100g, washed and drained

For the sauce

Vegetable stock - 150ml organic, cold
Low sodium light soy sauce - 1 tablespoon
Dark soy sauce - 1 teaspoon
Rice vinegar - 1 tablespoon
Cornflour - 1 tablespoon

For the noodles

Dried thin rice noodles - 300g, or 200g cooked rice noodles
Toasted sesame oil - 1 tablespoon

For the garnish

Coriander leaves and stems - Few sprigs, finely sliced