Suan Rong Zheng Shan Bei (Steamed Scallops with Garlic and Glass Noodles)
海鮮レストランの主役！ホタテの旨味を吸い尽くす絶品ニンニク春雨
Description
An absolute must-order at seafood restaurants in Guangdong and HK. Fresh scallops on the half-shell are topped with rehydrated glass noodles and massive 'Gold & Silver Garlic' (fried and raw blend), then steamed. The noodles absorb every drop of the sweet scallop juice.
Restaurants serving Suan Rong Zheng Shan Bei (Steamed Scallops with Garlic and Glass Noodles)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Scallops on half-shell
- Glass noodles
- Garlic
- Soy sauce
- Oyster sauce
- Scallion
- Veg oil
Instructions
- [Authentic Recipe]
- Clean scallops on the half-shell.
- Rehydrate and chop glass noodles.
- Mince massive garlic; fry half until golden (Gold) and mix with raw (Silver). Blend with soy, oyster sauce, sugar, and sesame oil.
- Place a nest of glass noodles on the shell, top with scallop meat.
- Smother the meat with the garlic paste.
- Steam on high for 5-
- mins until cooked.
- Garnish with scallions and splash violently with smoking hot oil.
Learn more Spice, substitutes, tips
Key spices
Intense aroma of Gold and Silver Garlic and sweet scallop broth
Substitutes at Japanese supermarkets
Can be perfectly made with JP shell-on scallops and glass noodles
Pairing
Cold Beer / White Wine
Trivia
Symbolizes the Cantonese philosophy of 'extracting natural umami via steam'. This garlic-noodle steaming technique is highly versatile, forming a golden pattern applied to shrimp, oysters, and even vegetables.
Eating tips & etiquette
While the scallop is delicious, the true star is the glass noodles at the bottom. Slurping the noodles, which have absorbed the scallop essence, garlic oil, and oyster sauce to their limit, is the ultimate highlight.
Allergen
Seafood, Soybeans, Wheat, Sesame