Steamed Scallop with Sauteed Garlic and Ginger and Served with Rice Glass Vermicelli/Bihoon is a popular preparation for scallops in chinese cuisine. Scallops is a marine bivalve mollusk, the scallop itself is refers to the white abductor muscle of it. Many scallops are highly prized as a food source. Beehon or bihun (Bahasa) is a small round and translucent noodle made of rice. Beehon is used within this steamed scallop recipe to absorb the scallop dripping while steaming process to infused the natural juice into it and it’s superbly delicious. Steamed scallops and served with rice vermicelly is commonly appetizer in chinese seafood restaurant menu, for example Steamed Sea Scallop with Black Bean Sauce and Served with Rice Glass Vermicelli
Resep Kerang Kampak Tim Bawang Putih dan Jahe was the Indonesian translation for steamed sea scallop with garlic and ginger. This is really simple and easy to replicate at home. It’s preferred to use the live scallop for this recipe. If you can’t find the live scallops, at least you choose the fresh ‘dry scallop”, dry scallops is scallop without any additives, while scallops that are treated with sodium tripolyphosphate (STPP) are called “wet scallop”. STPP causes the scallops to absorb moisture prior to the freezing process, thereby getting a better price per unit of weight. It’s easy to diffrenciate dry and wet scallop, the dry scallop is usually got whitish creamy translucent color, while the wet scallop is usually got white opaque color.
Steamed scallops with sauteed garlic and ginger recipe is easy but quite tricky, it’s all about time of cooking. Never undercooked or overcooked the scallops. Perfecly cooked steamed sea scallop texture is superb, a combination of bounchy, crunchy and yet easy to chew. The natural juice is come out and it’s taste superior. Make sure you use the dry scallop for steaming, the wet scallop will be ruined the whole dish with totally chewy and rubbery scallop meat and the juices dripping is tasteless. Trust me, since i had to try that.
I’m using kerang kampak or kerang kapak (Atrina maura), commonly called as giant scallops. Kerang kampak literary translated as axe clams in English because it’s shells resemble of the shape of ancient old axe. This axe clams scallop also called callo de hacha Scallops in Mexico. The shape and the size of the kerang kampak scallops is similiar with kidney. This scallop is much more bigger than common scallop, the shell of kerang kampak could reach more than 30 cm and the size of the scallop (abductor muscle) could reach 10 cm. The medium size of kerang kapak scallop on the photograph cost me about 2.2 USD for each of it, pretty damn pricey but worth for every single cent.
All part of the scallops are edible, including the yellowish part surround the white muscles that used to be called the scallops roe. I like to eat all of it, but don’t forget to get rid the blakish sack digestive organ that contain sand and debris unless your scallops roe became gritty.You can shuck the scallop and discard the scallops roe, but you can use the scallops roe too because it was edible. Wash the scallop properly first because there is a tendency to have sand trapped in small places.
Recipe Steamed Live Scallop with Sauteed Garlic and Ginger:
- 10 live scallops, washed and cleaned throughly
- 30 gr rice glass noodle boil until cooked through, drained.
- 4 cm (thumb size) ginger, finely chopped
- 6 cloves garlic,finely chopped
- 1 shallots, finely chopped*optional
- 1/4 cup chicken broth
- a pinch of turmeric powder
- 2 tbs of premium light soy sauce
- 1/2 tsp of sesame oil
- 2 tbsp chinese cooking wine
- shaved spring onion for serving
- chopped cilantro or flat leaf parsley for serving
- 1 tbsp olive oil
- salt and pepper for taste
- Preheat the steamer in medium high heat
- Heat up the olive oil in a pan, saute the shallota, garlic and ginger in a medium low heat until slightly browned
- Add the cooking rice wine, chicken broth, turmeric powder, soy sauce and sesame oil, season with salt and pepper
- Turn off the heat and add the scallops and rice vermiceli, stir throughtly
- Put the rice vermicelly into the scallops shells and put the scallops and the roe above it
- Put the scallop shell in a heatproof pyrex bowl, steam the scallops until done for about 3-5 minutes. Do Not Overcooked It!
- Served it with chopped cilantro and shaved spring onion.
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