Braised Scallop Vermicelli in Claypot by Rachel Leong‎


2 bundles vermicelli (tang hoon)
6 fresh scallops
3 cloves garlic (chopped)

Seasoning Sauce

2 tablespoon oyster sauce
1 tablespoon Hua Diao wine
1 tablespoon sesame oil
1 cup water
Chopped parsley


1. Heat some oil in a wok. Pan seared scallops till lightly brown on both sides, remove from wok and set aside.

2. Fry garlic in same wok till fragrant. Add the seasoning sauce and vermicelli. Mix well.

3. Transfer vermicelli into a pre-heated claypot. Place scallops on top of vermicelli. Cover lid and simmer for 5 mins. Add water if too dry. Garnish with chopped parsley and ready to serve.