Black Bean Scallops with Samphire and Rice Noodles
- 2 tbsp peanut oil
- 2 garlic cloves, crushed, peeled and finely chopped
- 1 inch piece of ginger, peeled and grated
- 1 large red chilli, deseeded and finely chopped
- 1 tbsp fermented salted black beans, rinsed and crushed
- 6 large hand diver scallops with coral on (optional), cleaned
- 1 tbsp shaoxing rice wine or dry sherry
- 100 grams fresh samphire, washed and drained
- For the noodles
- 300 grams dried rice noodles or 200 grams cooked rice noodles
- 1 tbsp toasted sesame oil
- For the sauce
- 150ml organic vegetable stock, cold
- 1 tsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp clear rice vinegar
- 1 tbsp cornstarch (or potato starch)
- For the garnish
- Few sprigs of coriander leaves and stem, finely sliced
1. Prepare the rice noodles by cooking them in a medium pan of boiling water for 2 minutes, lift them out, drain the and rinse them in cold water, dress them with a tablespoon of toasted sesame oil and set aside.
2. In a bowl combine the sauce ingredients together and mix well.
3. Heat a wok over a high heat until smoking and add the peanut oil. Swirl the oil in the wok and add the garlic, ginger, chilli and crushed fermented salted black beans and stir very quickly for a few seconds.
4. Then add in the scallops and let it settle in the wok for a few seconds and then toss in the wok. Add in the shaoxing rice wine (or dry sherry) as the scallops caramelise slightly.
5. Toss for a minute and then add the samphire, then add in the sauce and bring to the bubble.
6. As soon as the sauce starts to bubble, make a well in the centre of the wok and add in the cooked rice noodles. Gently mix all the ingredients together making sure all the noodles are covered in the sauce. Take it off the heat, garnish it with coriander and serve immediately.