Spicy Stir-Fried Kung Pao Scallop
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: here
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.