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Steamed lemongrass scallops


  • Whisk together the lemongrass, 2 tbsp water, the ginger, soy, oyster sauce, black vinegar, rice wine and sugar until well combined. Taste for seasoning.
  • Place the scallops in the shell on a plate that will fit into your steamer. Then sprinkle the sauce over each one, cover and steam for about 2 mins (DON’T OVER COOK!).
  • Serve with a spoonful of the sauce and spring onion sprinkled on top.



  • 2 tbsp very finely sliced lemongrass
  • ½ tbsp grated fresh ginger
  • 2 tbsp light soy sauce
  • a good slurp of oyster sauce
  • 1 tbsp Chinese black vinegar
  • 1 tbsp Chinese rice wine
  • 1 tspn caster sugar
  • 16-20 fresh scallops, on the half shell
  • 1-2 spring (green) onions, finely sliced on the diagonal

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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