• 6 half-shelled scallops if using frozen, thaw before use
• 15 grams mung bean vermicelli (cellophane noodles/ glass noodles) soaked in water until softened & drained
• 2 tbsp cooking oil
• 3 slices ginger sliced to thin strips
• 4 cloves garlic peeled and finely chopped
• 3/4 tsp light soy sauce
• 1 tsp Chinese Shaoxing wine
• a few dashes white pepper powder to taste
• 1 tbsp chopped spring onions

Garnishing

• 1/2 stalk spring onion sliced diagonally to 2cm length
• 1/2 red chilli sliced to thin strips

1. Rinse the half shell scallops thoroughly and remove any dirty bits.

2. Twirl a small amount of softened vermicelli around a pair of chopsticks and place them on top of the scallops.

3. Heat oil in wok or pan and saute ginger until aromatic. Add garlic and chopped spring onions. At the first sight of the garlic changing to light golden brown, turn off the flame. The garlic will continue cooking in the hot oil. Add soy sauce, Chinese wine and white pepper to the oil mixture. Stir to combine well.

4. Divide and spoon the topping mixture over the scallops. Steam at high heat for about 4 minutes, or until the scallops are opaque. Garnish with sliced chilli and scallions if desired.