Sotanghon in Steamed Eggs with Scallops

Ingredients:
150 grams Sapporo Long Kow Vermicelli, sotanghon
1 1/2 cup hot water
1 piece chicken broth cube
3 pieces eggs, lightly beatensotanghon eggs scallops
2 pieces scallops, dried, soaked in hot water until soft and chopped
1/2 teaspoon white vinegar
1 tablespoon spring onions, chopped
1 tablespoon cilantro, chopped
1 tablespoon vegetable oil
salt and pepper to taste

Procedure:
Soak Sapporo Long Kow Vermicelli in hot water for five minutes. Drain well. Set aside. Combine water and chicken broth cube in small bowl, stir until dissolved. Set aside.

Combine eggs, sotanghon, scallops, vinegar and broth mixture in medium bowl. Pour into 10-inch pie plate. Cover with foil.

Carefully place pie plate in steamer basket, cover steamer. Steam for 10 to 15 minutes or until set. Sprinkle the spring onions, cilantro, oil and seasoning sauce on top.

Serve hot.

The recipe was sourced form Sapporo Products brochure. Text or call +639215543299 for more information.


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