Cuisine
Time
35 mins mins
Servings
2 people people
1. Soak a handful of mung bean vermicelli in hot water for 10 minutes. Once soaked and softened, drain the water and use scissors to cut into 6 portions
2. Place each portion on top of the scallop shells followed by the scallops on top of the noodles
3. Finely chop the garlic and place ½ tsp on top of each cleaned scallop
4. Finely chop the spring onion into small rings and place in a small prep bowl for garnishing later
5. Finely chop the chillies, ginger, garlic, and coriander and place in a small sauce bowl
6. Fill the bowl with light soy sauce, add the sugar and a dash of sesame oil, and mix well
