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Spicy Stir-Fried Kung Pao Scallop
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Spicy Stir-Fried Kung Pao Scallop
22 min
Sederhana
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28 5.4g / 28%
44 19.2g / 44%
28 12.5g / 28%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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Asian - style Main course

Spicy Stir-Fried Kung Pao Scallop

(0)
22 Min
Sederhana

Ingredients

6 servings

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
2  tbsp
Corn Oil
3  Stalks
Celery
2 
Yellow Onion
2 
Red chili
1  in
Young Ginger
2  tsp
MAGGI® CukupRasa™
1  tsp
Oil
500  g
Scallop
30  g
Dried Chilli
2 
Red Onion
1  in
Young Ginger
5  cloves
Garlic
2  tsp
White Peppercorns
2  tbsp
MAGGI® Chilli Sauce TEST LABEL
2  tbsp
MAGGI® Oyster Sauce
2  tbsp
Dark Soy Sauce
100  ml
Water
1  tbsp
Sugar
3  Stalks
Spring Onion
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Nutrition Value

Carbohydrates
19.23 g
Energy
173.08 kcal
Fats
5.49 g
Protein
12.53 g
Information per serving

Instruction

22 Minutes

  • Step1

    2 Min
    In a bowl, add in the stalks of celery, onions, red chillies, ginger and one teaspoon of MAGGI® CukupRasa™ and allow the ingredients to marinate for 2 minutes.

  • Step2

    3 Min
    When the ingredients are done marinating, heat 2 tablespoons of oil in a wok and stir fry it over high heat for 3 minutes.

  • Step3

    1 Min
    Next, carefully dish it out onto the middle of a serving dish.

  • Step4

    2 Min
    In the same wok, heat 1 teaspoon of oil and pan fry the scallops over high heat for 1 minute. Remove and set aside.

  • Step5

    3 Min
    Then, add in the dried chillies into the wok and fry over high heat until crisp and fragrant.

  • Step6

    3 Min
    Then, add in the onion, garlic and peppercorns and fry until fragrant. Stir in the MAGGI® Chilli Sauce, MAGGI® Oyster Sauce, dark soy sauce, water, sugar and one teaspoon of MAGGI® CukupRasa™.

  • Step7

    7 Min
    Bring to a boil, add the cooked scallops and cook over high heat for 2 minutes or until the sauce thickens. Turn off the heat and stir in the spring onions.

  • Step8

    1 Min
    Finally, spoon scallops around the fried vegetables and serve this mouth-watering dish with a bowl of hot steaming rice.
Spicy Stir-Fried Kung Pao Scallop

Step1 of 8

: Bawang Besar, Celery, Red chili, MAGGI® CukupRasa™, Ginger

In a bowl, add in the stalks of celery, onions, red chillies, ginger and one teaspoon of MAGGI® CukupRasa™ and allow the ingredients to marinate for 2 minutes.

Spicy Stir-Fried Kung Pao Scallop

Step2 of 8

: Minyak Masak, Bawang Besar, Celery, Red chili, Ginger, MAGGI® CukupRasa™

When the ingredients are done marinating, heat 2 tablespoons of oil in a wok and stir fry it over high heat for 3 minutes.

Spicy Stir-Fried Kung Pao Scallop

Step3 of 8

Next, carefully dish it out onto the middle of a serving dish.

Spicy Stir-Fried Kung Pao Scallop

Step4 of 8

: Minyak Masak, Kekapis

In the same wok, heat 1 teaspoon of oil and pan fry the scallops over high heat for 1 minute. Remove and set aside.

Spicy Stir-Fried Kung Pao Scallop

Step5 of 8

: Cili Kering

Then, add in the dried chillies into the wok and fry over high heat until crisp and fragrant.

Spicy Stir-Fried Kung Pao Scallop

Step6 of 8

: Air, MAGGI® CukupRasa™, Sugar, Garlic, Ground White Pepper, Shallots, MAGGI® Chilli Sauce, MAGGI® Oyster Sauce, Kicap Pekat

Then, add in the onion, garlic and peppercorns and fry until fragrant. Stir in the MAGGI® Chilli Sauce, MAGGI® Oyster Sauce, dark soy sauce, water, sugar and one teaspoon of MAGGI® CukupRasa™.

Spicy Stir-Fried Kung Pao Scallop

Step7 of 8

: Spring Onion, Kekapis

Bring to a boil, add the cooked scallops and cook over high heat for 2 minutes or until the sauce thickens. Turn off the heat and stir in the spring onions.

Spicy Stir-Fried Kung Pao Scallop

Step8 of 8

Finally, spoon scallops around the fried vegetables and serve this mouth-watering dish with a bowl of hot steaming rice.

Recipe PDF

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