Shell-Shocked: Mr. Chu’s Prawn and Scallop Vermicelli

8 months ago


Don’t you just love seafood? For this recipe, we used the goodness of  prawns and scallops. You can even cook it with other seafood ingredients like crabs, fish fillets, or even mussels. The use of Sapporo Long Kow Vermicelli also adds a nice touch to make this noodle dish more sumptuous.



Makes 3-4 servings



2 Tbsps Canola oil
5 cloves Garlic, minced
1 inch Ginger, sliced into strips
3-4 stalks Onion leeks, sliced (white and some green)
¼ kilo Baby tiger prawns, slit at the back, deveined
Salt and freshly ground black pepper



¼ kilo Fresh scallops
1 Tbsp Japanese soy sauce
1 tsp Ginger juice (grate ginger and squeeze)
Freshly ground black pepper
1 Tbsp Corn oil



¼ cup Oyster sauce
1 ½ cups Water
2 tsps Japanese soy sauce
2 tsps Rice wine
2 tsps Sugar
2 small bundles Sapporo Long Kow Vermicelli (sotanghon), soaked in water for 20 minutes, then drained
Chopped spring onions


1. In a wok or large frying pan, heat oil over medium heat. Toss in garlic and ginger and sauté for a minute. Next add onion leeks and cook for another minute.
2. Toss in prawns and stir-fry for two minutes until shells turn bright orange. Season with salt and pepper. Turn off heat and remove prawns to a plate. Set aside.
3. Rinse scallops, drain and pat dry with paper towels. Combine soy sauce and ginger juice in a bowl and pour over scallops.
4. In a non-stick frying pan, heat oil. Drain scallops then sear on both sides until partially cooked. Season with freshly ground black pepper. Remove from heat and set aside.
5. Combine oyster sauce, water, soy sauce, rice wine and sugar in a bowl. Pour this mixture into a wok then bring to a boil.
6. Add prawns and scallops to the sauce and simmer for a 1-2 minutes to finish cooking. Using a spider or a slotted spoon, scoop out prawns and scallops and set aside.
7. To the simmering sauce, toss in softened Sapporo Long Kow Vermicelli. Cover wok and simmer for five minutes until noodles are cooked. The dish will be saucy but vermicelli will absorb the broth as it cools.
8. Transfer noodles to a serving bowl then top with prawns and scallops. Garnish with chopped spring onions.


Recipe by Nina Daza-Puyat

Photographed by Floyd Jhocson of Studio 100


Looking for other Asian noodles dishes?

Cold Asian Noodle Salad

Stuffed Bittergourd Soup With Misua

Peanut Noodles With Crispy Pork And Bok Choy




Add A Comment

Leave a reply

Your email address will not be published.