EXPO Milano 2015 | Luke Nguyen - How-to make Vietnamese Scallops by Etihad Airways

Learn how to make Vietnamese scallops with Luke Nguyen, Celebrity Chef and Etihad Airways Guest Ambassador, shot on location at the the Alitalia and Etihad Airways Pavilion at EXPO Milano 2015

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Ingredients:
50g glass noodles (Cellophane noodles/Mung bean noodles)
10 large scallops, half shell
6 garlic cloves, finely grated
4cm ginger, julienned

80 ml Chinese cooking wine (shaoxing)
2 tablespoons of brown sugar
250 ml light soy sauce
1 teaspoon sesame oil
2 teaspoons chili oil

500g rock salt
6 Spring onions, finely sliced
4 long chili, finely julienned
Puffed Green Rice flakes
½ cup peanut oil