Ginger, chilli and soy steamed scallops

A great choice for an elegant starter, Ching-He Huang's lightly steamed scallops have a pleasing garlicky bite, spiked with hints of chilli
By Ching-He Huang
Ginger, chilli and soy steamed scallops
  • Rating:
  • Serves: 2 as a starter
  • Cook Time: 8 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 6 scallops, in their shells
  • 1 red chillies, seeds removed and chopped
  • 3 cm piece ginger, grated
  • 1 tsp sesame oil
  • 1 clove garlic, finely chopped
  • 1 tbsp dark soy sauce
  • 2 tsp finely chopped coriander

For the topping

  • 6 large cloves garlic, roughly chopped
  • 2 medium shallots, chopped
  • 500 ml groundnut oil, for deep-frying
  • 2 tbsp coriander leaves, shredded


1. With a sharp chopping knife, prise open the scallop shells, and wash them with cold running water - discarding the coral if you'd prefer.

2. In a small bowl, combine the chilli, ginger, sesame oil, garlic, soy sauce and coriander.

3. Place the scallops on a heatproof plate, and spoon over one teaspoon of the dressing. Set the plate on a bamboo steamer.

4. Half-fill a wok with boiling water and rest the bottom of the steamer over the wok, making sure it doesn't touch the water. Cover with a lid and steam the scallops for 5-6 minutes.

5. While they're steaming, deep fry the shallots and garlic in hot oil until crisp (it should take less than a minute). Pour the oil through a sieve, reserving the browned shallots and garlic, and drain on absorbent paper.

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