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:
Ingredient :
- 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
Instruction :
- 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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Seger banget kerangnya ito. Tapi muahal banget sebiji ya 😀 Kalau gak diolah bener, sayang banget berakhir di trash bin 😀
Ah, nice way to end my weekend, reading your delicious post! Yes, bihoon is very popular in Chinese cuisine. And you’re right in that it absorbs juices. I’ve never had scallop with bihoon before, but from you photos it looks delish! I think it’s hard to cook scallops just right. A lot of the time I get served rubbery and hard scallops in restaurants – as rubbery as abalone 🙂
Interesting … those bivalves are very different from the type we call ‘scallop’ here. The shells are an entirely different shape.
I don’t think I can get those kerang here, they look huge! Is there any trick to know not to overcook it??
I guess it’s better stop steam until it’s slightly undercooked, then let the remaining heat cook it through….
the best way to check it’s to palpate the scallop until it’s got medium rare beef steak bounchy texture
Sounds logical, thanks!
Dedy tuh kerang kampak keliatan di foto besarr sekali 😀 berapa cm panjangnya?.
Gak tau pasti kak, antara 25-30 cm
Those scallop shells are beautiful! Not the same as what we get here. The dish is lovely too, flavourful and fresh.
Oh mine! Never seen anything like this! Looks like you just dressed them up a bit…keeping them beautiful! You got that special touch! 🙂 ela
Sounds fabulous and your presentation is amazing! 🙂
You don’t see such quality seafood over here…they look mouthwatering!
What a beautiful dish, Dedy. It must be absolutely delicious.
A beautiful presentation and an amazing recipe for scallop lovers ( I’m a huge fan!)
I never had this, but it sounds scrumptious.
This dish looks delicious! I love eating scallops but they are quite pricey over here!
Delicious! Love those giant scallops as this makes such a pretty presentation in the shell. I make something very similar but I use rice vermicelli noodles and mine is prepared with a Cantonese style with the noodles on top. Great recipe.
What a wonderful dish full of flavour.
🙂 Mandy
I simply love the Asian Chinese flavors. Never cooked scallops before and sure your recipe will be good start.
Thats the first time I saw a scallop like that, I am used to that fan shaped ones. Do they taste the same?
This scallops is much more bigger and the flesh is sweeter than the regular scallops
I’ve craving scallops now. It’s always great to see these great dishes here.
Kerang kampak … baru tau nama nya tapi perna makan di kuah bening seger banget 🙂
Looks fantastic and great to know about so many different ingredients
Glorious post Dentist!
What a stunning dish! Amazing combination of flavours and textures!
Bumil boleh makan scallop nggak sih?
Boleh aja sih kak, tp klo bs jamin scallopnya dari perairan bebas merkuri….
Nah ini dia makanan kesukaanku yang sekarang harus banyak dikurangi gara-gara kolesterol 😦
OMG! You always come up with pretty dishes and so exotic…somehow I never think in steaming scallops…such a great idea.
Hope you are having a wonderful week Dedy 😀
I love scallops, although I rarely steam them. But I’m going to have to — the flavors in this dish are incredible. Good stuff — thanks.
I love scallops and these look particularly tasty!
I am a big fan of scallops & you presented them beautifully here, dear Dedy! Waw!!!! Georgous flavours too! Yum Yum Yummm!
What an absolutely gorgeous dish! I love scallops and would give anything to have a few of these sitting in front of me right now. Great dish!
Beautifully plated dish. I love scallops, this I want to re-create…wow! the shells are so big.
Gosh, I’ve never seen scallops like these before! The shells resemble that of mussels. Love the plating, Dedy! xoxo
Dedy, same here, I have never, ever seen scallops as lovely as these – the dish not only sounds amazing, it looks fabulous!
Thank you for sharing, derar friend!
Wow, I am a big fan of scallops and this is truly such a stunning dish! It looks gorgeous!