Steamed Hervey Bay Scallops With XO & Vermicelli Noodles
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Steamed Hervey Bay Scallops With XO & Vermicelli Noodles
Recipe By Louis Tikaram
Ingredients
12 half shell Hervey Bay scallops
1 cup fresh coriander leaves
200 g dried vermicelli noodle
10 g oyster sauce
XO Sauce
250 g Coles large red chilies halved & deseeded
40 g peeled ginger
60 g peeled garlic
100 g dried scallop (conpoy)
50 g dried shrimp
250 ml Shaoxing cooking wine
300 ml oil
15 g black beans
50 g diced smoked speck
Method
Soak the conpoy and dried shrimp separately in shaoxing for 24 hours.
Steam the scallops in a small bowl for 15 minutes.
Let the scallops cool before shredding them into fine strands and set aside. Pound the shrimp in a mortar and pestle till they are broken down slightly.
De-seed the red chilies and rough chop along with the garlic & ginger.
Dice the smoked speck to a similar size of the vegetables.
Gently heat the oil in a heavy based pot over a low heat then add all ingredients together.
Cook for 1 hour on a low simmer stirring occasionally, the XO should be a beautiful deep red color and very aromatic.
To Serve:
Soak the dried vermicelli noodles for 30 minutes in cold water.
Drain well and add 400 g of your finished XO sauce along with the oyster sauce and mix well.
Lay the scallops out on a small tray and top with the XO noodle mix.
Steam for 4 - 5 minutes till the noodles are soft and the scallop is just cooked and serve immediately onto a serving plate.
Scatter with coriander leaves.
