2 tablespoons Groundnut oil2 cloves, crushed, peeled and finely chopped Garlic1 inch piece of fresh root, peeled and grated Ginger1 large red, deseeded and finely chopped Fresno chilli1 tablespoon, rinsed, crushed using back of a teaspoon Fermented, salted black beans6 large hand dived, with coral on (optional), cleaned Scallop1 tablespoon, or dry sherry Shaosing rice wine100g, washed and drained Fresh Samphire
For the sauce:
150ml organic, cold Vegetable stock1 tablespoon Low sodium light soy sauce1 teaspoon Dark soy sauce1 tablespoon Rice vinegar1 tablespoon Cornflour
For the noodles:
300g, or 200g cooked rice noodles Dried thin rice noodles1 tablespoon Toasted sesame oil
For the garnish:
Few sprigs, finely sliced Coriander leaves and stemsA delicious indulgent dish for Chinese New Year, scallops are a prized ingredient and noodles symbolize longevity.
Black Bean Scallops With Samphire And Rice Noodles
Coriander leaves and stems -
Few sprigs, finely sliced
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.