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This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

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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.

Nutritional tips

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.
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.
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.

MyMenu IQ™

Spicy Stir-Fried Kung Pao Scallop

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Asian - style Family Main course

Spicy Stir-Fried Kung Pao Scallop

Name: Spicy Stir-Fried Kung Pao Scallop
Prep time: PM2.00T
Cook time: PM18.00T
Total time: PM22.00T
Cuisine: Chinese - style, Asian - style, Local
Ingredients: 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; 2 tbsp MAGGI® Oyster Sauce; 2 tbsp Dark Soy Sauce; 100 ml Water; 1 tbsp Sugar; 3 Stalks Spring Onion

22Min

Intermediate

The perfect dressing to these treasures of the sea.

Ingredients

6 servings

2 tbsp

Corn Oil

3 Stalks

Celery

Yellow Onion

Red chili

1 in

Young Ginger

2 tsp

MAGGI® CukupRasa™

1 tsp

Oil

500 g

Scallop

30 g

Dried Chilli

Red Onion

1 in

Young Ginger

5 cloves

Garlic

2 tsp

White Peppercorns

2 tbsp

MAGGI® Chilli Sauce

2 tbsp

MAGGI® Oyster Sauce

2 tbsp

Dark Soy Sauce

100 ml

Water

1 tbsp

Sugar

3 Stalks

Spring Onion

Copy

Nutrition Value

Energy

169.78 kcal

Carbohydrates

18.53 g

Protein

12.28 g

Fats

5.48 g

Information per serving

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.

Step1 of 8

: Celery, Yellow Onion, Red chili, Young Ginger, MAGGI® CukupRasa™

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 of 8

: Corn Oil, Celery, Yellow Onion, Red chili, Young 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.

Step3 of 8

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

Step4 of 8

: Oil, Scallop

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 of 8

: Dried Chilli

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

Step6 of 8

: MAGGI® CukupRasa™, Red Onion, Garlic, White Peppercorns, MAGGI® Chilli Sauce, MAGGI® Oyster Sauce, Dark Soy Sauce, Water, Sugar

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 of 8

: Scallop, Spring Onion

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 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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