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Tips from Chinese cuisine CHINA : Steamed scallops with vermicelli

German wines have a natural advantage when it comes to entering into perfect harmony with selected Asian dishes. With a lighter alcohol content, sometimes crisp acidity, moderate residual sweetness or soft tannins in the case of red grape varieties, they are a perfect match for a wide range of styles of Asian cuisine.

  • 4 Scallops
  • 1 Bündel Mung bean noodles
  • 2 Garlic
  • 12 Cloves
  • 2 EL Oil
  • 1,5 EL Chinese rice wine
  • 1 EL Light soy sauce
  • 1 Fresh chili
  • 2 Spring onions

 

PREPARATION

 

1. Clean the scallops, take out the scallop meat and marinate in the rice wine. Wash the shells.

 

2. Mash the garlic, mince the spring onions and the fresh chilli.

 

3. Heat a pan with oil over high heat, add garlic and fresh chilli, stir for 1-2 minutes, then put it into a bowl, add light soy sauce and mix well to make the garlic paste.

 

4. Place the vermicelli in a bowl and soak in warm water for 5 minutes until soft.

 

5. Take the scallop shells, arrange the vermicelli across these, and place a scallop on each.

 

6. Pour the garlic sauce evenly over the scallops.

 

7. Steam the scallops for 6 minutes.

 

8. Sprinkle with chopped spring onions.

  • Riesling (trocken)
  • Grauburgunder / Pinot Gris (trocken)
  • Riesling (halbtrocken & feinherb)
  • Grauburgunder / Pinot Gris (halbtrocken & feinherb)

 

Wineries Wineries in the area

  • Domänenweingut Schloss Schönborn

  • Collegium Wirtemberg

  • Bergsträßer Winzer eG

  • Varietal Pinot Blanc Elegant Pinot Blancs, vinified dry, with fresh acidity and fine fruit are ideal menu wines, but also light summer wines.

    Weißburgunder

  • Varietal Portugieser Portugieser is considered to be an uncomplicated and fresh wine by the glass.

    Portugieser

  • Varietal Chardonnay The area under Chardonnay- vines is three times larger than that of Riesling.

    Chardonnay