Asian - style
Family
Appetizer
Spicy Stir-Fried Kung Pao Scallop
22Min
Intermediate
The perfect dressing to these treasures of the sea.
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
.
Nutrition Value
Energy
169.78 kcal
Carbohydrates
18.53 g
Protein
12.28 g
Fats
5.48 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.
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