Asian Steamed Scallops In Black Bean Sauce Recipe
Ingredients
| 12 scollops in their shells | ||
| Sunflower oil | 2 Tablespoon | |
| Black beans | 2 Tablespoon, crushed | |
| Chilli | 1 , finely chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Onions spring | 2 , finely chopped | |
| Soy sauce | 2 Tablespoon | |
| Sugar | 2 Tablespoon | |
| 3 tspn Chinese stock | ||
| Cornflour | 2 Teaspoon | |
Directions
Clean the scallops and replace them on their shells with the corals.
Place in a bamboo steamer set over a saucepan or wok of boiling water and steam gently for 5-6 minutes.
Heat the oil in a wok and add the black beans, chilli, garlic and spring onions.
Stir-fry for 1 minutes and add the soy sauce and sugar.
Blend the stock with the cornflour and add it to the sauce.
Cook, stirring continously, until the sauce has thickened.
Place in a bamboo steamer set over a saucepan or wok of boiling water and steam gently for 5-6 minutes.
Heat the oil in a wok and add the black beans, chilli, garlic and spring onions.
Stir-fry for 1 minutes and add the soy sauce and sugar.
Blend the stock with the cornflour and add it to the sauce.
Cook, stirring continously, until the sauce has thickened.
Chef
