Perfect match

The scallops we know as 'fanback' are called razor fish in some parts of the world. They got the name because the razor-sharp shells, which often protrude out of the mud, can seriously cut a predator - human or otherwise. They're sweet with a light texture but contain a lot of water so can shrink rapidly during cooking.

For this reason, it's a good idea to have something that can soak up the scallop juice. In Chinese restaurants, rice vermicelli does the trick; and the scallops are usually also steamed with chopped garlic to give the combination richness and extended flavour.

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