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Scallops with snowpeas & black bean sauce


  • Soak the black beans in cold water to cover for 20 mins. Then drain, rinse and drain again, before mashing with a fork.
  • Heat a little oil in a heavy-bottomed pan and briefly sauté the garlic.
  • Then add the Chinese wine, ½ cup water, the fish sauce, oyster sauce, kecap manis, sesame oil and 2 tbsp drained black beans. Stir well and simmer for about 5 mins until thick and fragrant.
  • Place the scallops in the shells on a plate (that will fit into a large steamer basket), spoon the black bean sauce on top, cover and steam for 1-2 mins. (This may need to be done in batches.)
  • At the same time, briefly stir fry the snowpeas in a little hot oil, with a little water if catching.
  • To serve, arrange the snowpeas on individual plates and top with the scallop shells and some of the cooking juices.
  • nb. Large oysters can be used instead of the scallops.


  • 3 tbsp black beans
  • peanut (or vegetable) oil
  • 2 large garlic cloves, crushed
  • ½ cup Chinese rice wine (or dry sherry)
  • 1 tbsp Asian fish sauce
  • 4 tbsp oyster sauce
  • 2 tbsp kecap manis (Indonesian sweet soy sauce)
  • 1 tspn sesame oil
  • 16-20 scallops, cleaned well
  • 16-20 snowpeas, shredded

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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