Scallops Yam basket 盘满钵满扇贝

Scallop On Yam Basket  盘满钵满贝

Ingredients:
- 1no. Store bought Frozen Yam Ring 

- 12pieces Frozen Japanese Scallops

- 1med size japanese carrot - diced and blanched 

- 6pieces Sweet Snow Peas - blanched

- 1pkt Buna Shimeji Mushrooms

-  1 small pkt Vermicelli (glass noodle)

- 2 cloves garlics  - chopped

Seasoning :

1tsp pink salt

1tsp sesame oil

1tsp oyster sauce 

1tsp sugar

1tsp cooking wine

1/2tsp corn flour - mix with 1tbsp water

(Mix all the seasoning in a bowl for later use)

Method :

1. Airfry Frozen Yam Ring till brown and crispy at the side.

2. Deep fry vermicelli till expand. Drain and set aside.

3. Rinse scallops under tap water and pad very very dry with kitchen towel.

4. Heat up a pan with 1tbsp oil, ensure oil is very hot, pan sear the dry scallops for 3 to 4mins on each side till brown, dish up.

5. In the same pan with the oil inside, fragrant the chopped garlics. Add in the carrots, snow peas and followed by the shimeji mushrooms, stir fry for 2 to 3mins.

6. Add in the seared scallops. Pour in the seasoning and mix well till combined.

7. Place yam ring on a serving plate, dish up the scallops and all the cooked ingredients into the yam ring. Decorate the side with the crispy vermicelli. 

8. Serve immediately and enjoy