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Steamed Cantonese scallops with garlic sauce, glass noodles and pickled cucumbers
Fruit and vegetables
3 small
cucumbers
, trimmed, cut in half lengthways and sliced into sticks
2
spring onions
, sliced into thin strips and shocked in iced water
few
fresh coriander
leaves
1 red
chilli
, very finely chopped
1 bird’s-eye
chilli
, sliced
Tins, packets and jars
2–3 Chinese
dried chillies
90g/3¼oz glass
noodles
1 tsp
oyster sauce
Cooking ingredients
1 tsp fine
salt
1 tsp white
sugar
3 garlic
cloves
, smashed
½ tsp
Sichuan peppercorns
3 tbsp white
sugar
1 tbsp Chinese black
vinegar
2 tbsp light
soy sauce
¼ tsp dark
soy sauce
1 tsp toasted
sesame oil
100ml/3½fl oz
vegetable oil
100ml/3½fl oz
vegetable oil
6 garlic
cloves
, crushed
pinch
salt
pinch
sugar
6 tbsp light
soy sauce
1½ tsp white
sugar
Meat, fish and poultry
6 fresh large
scallops
in the shell, cleaned, skirt removed and roe attached
Other
2 bay leaves
1 tbsp Shaoxing rice wine or
dry sherry
Back to recipe
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